Notes Whip the butter and sugar until light and fluffy. Creaming the butter and sugar until nice and creamy, or for about 3 minutes, will help to aerate the cookies, creating the perfect chewy texture. Chill the cookie dough. For at least one hour but up to 1 day. Chilling the cookies allows for the flour to...
Notes A candy thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior will burn before the interior cooks, and if the oil is not hot enough, the funnel cake will absorb too much oil as it cooks, making it greasy. If you...
Notes Use a spatula with a thin edge to flip the crepes. Since crepes are fairly delicate, a thicker or studier spatula may break them. I like to use a flexible spatula or fish spatula. If you don’t have either, try lifting up the edge with an offset spatula before sliding a larger one underneath to...
Notes I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup....
Notes Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time. You can whip egg whites by hand, but it’ll require a lot of elbow grease to get it done. Do not rush the recipe and dump...
