@JohnMc1 wrote:
I made a fantastic lemon cookie, however my dilemma is that lemon sicily (FA) disappears after a steep. Ideas on what to use to maintain the flavor profile and if there is any other lemons out there that do not fade in a steep. Thanks in advance.
Recipe:
Acetly Pyrazine 5% 0.5%
Bavarian Cream (TPA) 1.25%
Brown Sugar (TPA) 1.25%
Cream Fresh (FA) 1%
Lemon Sicily (FA) 1.6%
Meringue (FA) 0.3%
Nonna's Cake (FA) 2.1%
Sugar Cookie (CAP) 3%
Vanilla Swirl (TPA) 2%
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