Fold egg white mixture into yolk mixture alternately with dry ingredients, making 3 additions of egg whites and 2 of dry ingredients.
Gently
fold egg white mixture into cheese mixture; pour into prepared crust.
Gently, but thoroughly,
fold egg white mixture into the egg yolk mixture.
Gently
fold egg white mixture into the flour mixture to form a smooth paste, ensuring there are no lumps.
Not exact matches
Now all you have to do is gradually
fold it all together (the
egg white and chocolate
mixtures, that is).
Fold 1/3 of the egg whites into the mixture, then add the remaining whites and fold, gently, until no white streaks rem
Fold 1/3 of the
egg whites into the
mixture, then add the remaining whites and
fold, gently, until no white streaks rem
fold, gently, until no
white streaks remain.
Stir in a spoonful of beaten
egg whites, then pour the chocolate
mixture over the
egg whites and gently
fold together with a spatula until there are no streaks of
white in the batter.
Gently
fold in about one - third of the
egg white mixture to lighten the batter.
Then in 2 batches, gently
fold the remaining
egg white mixture into the batter.
Very gently
fold in the whole chocolate
mixture into
egg white mixture not to break meringue.
Gently
fold 1/3 of the
egg white mixture into the banana
mixture until roughly combined.
Gently
fold the
egg yolk
mixture into the mascarpone then add third of the
egg white mixture to this
egg yolk / mascarpone mix and gently
fold it in.
Sift just enough of the flour
mixture in to evenly dust the top of the
egg white mixture and using a spatula gently
fold flour layer into
egg white mixture and continue this process until all of the flour
mixture has been incorporated.
Gently stir one - fourth of
egg white mixture into chocolate
mixture; gently
fold in remaining
egg white mixture and the chopped chocolate.
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3
eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c.
white chocolate chips Dust the cranberries and chocolate chips with a little of the dry
mixture before
folding into the dough to prevent clumping and sticking.
Diving the meringue into three portions, gently
fold this
mixture to the
egg yolk / batter
mixture until no
white steaks is visible.
Add this into the
egg white mixture and
fold together carefully so you don't lose too much volume in the
egg whites 4.
Gently stir one - fourth
egg white mixture into chocolate
mixture;
fold in remaining
egg white mixture.
Fold 1/3 of the
egg white mixture into the cake
mixture until combined.
add about 1/3 of the
egg white mixture to the bowl, and gently
fold it in using a wooden spoon or rubber spatula.
Gently stir one - fourth of
egg white mixture into batter; gently
fold in remaining
egg white mixture.
Gently stir 1/4 of
egg white mixture into chocolate
mixture; gently
fold in remaining
egg white mixture.
Fold coconut into
egg white mixture using a rubber spatula.
Use a rubber spatula to
fold the beaten
egg whites into the almond - flour
mixture one - third at a time,
folding the
mixture together until no
white streaks remain.
Once it's a nice consistent lemon color, gently
fold in 1/4 of the
egg white mixture.
Once the first 1/4 has been
folded in,
fold in another 1/4 of the
egg white mixture.
Remove the
egg yolk
mixture from the fridge and carefully
fold in the
egg white and then the whipped cream until everything is combined well.
Fold 1/3
egg white mixture into chocolate
mixture, gently stirring to combine.
In another bowl, whisk remaining
egg white with granulated sugar until medium peaks form;
fold into cocoa
mixture.
Stir 1 tablespoon of the
egg white into the chocolate
mixture to loosen it, then carefully
fold in the remainder.
Then, beat remaining
egg white mixture to a stiff peak and SLOWLY
fold into marshmallow
mixture in 2 parts.
Folded in the remaining cream followed by
egg white into the
egg yolk
mixture that hadn't had the
white chocolate added.
Gently
fold flour into
egg white mixture until just combined.
Then
fold in a third of the
egg white mixture until evenly combined, but don't over mix.
melt cream cheese,
fold egg whites into it, then
fold wet cream cheese /
egg white mixture back into remaining stiff
egg whites.
Then
fold in the
egg white mixture and
fold until well combined.
Gently
fold in about one - third of the
egg white mixture to lighten the batter.
Whip the
egg white until very stiff but not dry and
fold into cheese
mixture.
Gently
fold the beaten
egg whites into the whipped cream, then
fold the
egg white - whipped cream
mixture into the
egg yolk
mixture, being careful not to deflate the airiness of the batter.
Fold a spoonful of the egg white mixture into the chocolate batter to loosen it up, add the candied ginger, then fold the chocolate batter back to the whites until just combi
Fold a spoonful of the
egg white mixture into the chocolate batter to loosen it up, add the candied ginger, then
fold the chocolate batter back to the whites until just combi
fold the chocolate batter back to the whites until just combined.
Fold in the
egg -
white mixture and then the
egg - yolk
mixture.