If soft peaks are achieved before the syrup reaches the target temperature, reduce the speed to low to keep the whites moving.
Not exact matches
If you want to use the yolks, mix them into the banana but whip the whites to
soft peaks and fold into the batter at the end, immediately before frying.
I've never had problems with them flattening too much - this might help
if you haven't tried: Pipe dough from a pastry bag straight down onto the pan and pull the bag up to form a little
peak (think
soft serve ice cream).
When ready to serve, using an electric mixer, whisk the cold heavy cream and sugar (
if using) on medium - high speed until
soft peaks form.
Hi Sue,
if you scroll up to the middle of the post, I took a picture of the
soft peak stage for the egg whites.
Whipped Cream: In same bowl still, but rinsed out
if you'd like, beat the heavy cream and pwdered sugar until
soft peaks form.
If necessary, continue whipping until
soft peaks return.
Also,
if you want a cake with a lighter texture you can separate the eggs and beat the egg whites separately until
soft peaks form.
Just before serving, whip cream in a medium bowl to
soft peaks and spoon over pudding,
if desired; top with cocoa nibs and / or hazelnuts.
If you need to lower the oil, substitute 3/4 C of applesauce for 1 / 2C of the olive oil and whip the egg whites to
soft peaks and blend in to lighten the texture.
If adding liquid (like whiskey or maple), keep these guidelines in mind: Beat the cream to
soft peaks before folding it in, and start with 1 tablespoon liquid for each cup of cream.
If using whipping cream, first whip it till
soft peaks form, then fold into mango pulp.
If your soldering iron or your
peak - flame is not «hot» enough, then you can «help - heat it» from beside in a large workpiece, with a larger but «
softer» flame, and heat the hottest spot a bit further up from beside, by a larger source from a lower temperature.