“Blander than bland,” my husband said. “Don’t bring any more to me.” I made Sponge Drops from the Culinary Arts Institute Encyclopedic Cookbook and not even rainbow sprinkles could fix it.
First I tried caramel sauce.
Then I tried dark chocolate sauce.
Finally, I tried dark chocolate sauce with rainbow sprinkles.
Alas, not even rainbow sprinkles could fix this cookie.
You’ve been through this before. Maybe you see a recipe that looks good on the internet. Maybe it’s something you found in an old cookbook, the Culinary Arts Institute Encyclopedic Cookbook for example. You follow the recipe exactly and it fails.
You feel like you broke up with someone. You say, “It’s me, isn’t it? It’s something I did.”
Sponge Drop cookie says, “No, it’s me. I just want to be friends.”
I should have realized something was fishy when the author wrote, “When cool, top with Apricot Filling, whipped cream, and slice of candied cherry.” Despite all the toppings, I believed the cookie itself would taste like something but apparently that’s why you needed all the toppings.
Here is the recipe if you want to try it with my modifications to try to make it easier:
1/2 cup cake flour
1/8 teaspoon salt
2/3 cup powdered sugar
3 eggs, whites and yolks separated
1/2 teaspoon vanilla extract
Preparation and Baking
1) Turn the oven to 325 degrees. (The book calls for 350 degrees but they will just burn at that temp.)
2) In a medium bowl, mix flour and salt together.
3) In a large bowl, add the egg whites. Beat until stiff.
4) Add the vanilla extract to the egg whites
5) Add the sugar gradually while still beating
6) Add the egg yolks, beat until thick and lemon colored.
7) Carefully fold in the flour mixture with a spoon or rubber spatula
8) The batter is very liquidy so you can do one of two things. Either you can do what the book says and try to drop them onto a parchment lined cookie sheet with a spoon. This may not work and just give you rows of batter and no cookies. Or you can take a pastry bag, fill it with the batter, snip the very tip and squeeze them into a shape that resembles a cookie. They seemed more stable the second way.
9) Bake for 10 minutes.
I could have modified this recipe even more to make the cookie taste good. I could have used granulated sugar to make it sweet instead of confectioner’s sugar. I could have added a teaspoon or even a tablespoon of vanilla extract to give it more flavor but that isn’t the point.
There are many recipes out there that are just bad and don’t work. It’s not you, it’s the recipe. You should just move on, because sometimes even rainbow sprinkles can’t fix it.