I've read
about whipping the egg whites separately, but have never tried it (too lazy).
Not exact matches
In an electric mixer bowl
whip eggs, sugar and salt for
about 5 - 6 minutes on high speed until the mixture is fluffy and airy.
Pleased to see an
egg white in the recipe too, always have an
egg white or 6 hanging
about in the fridge or freezer (I freeze them labelling the amount on the bag, makes it easy to
whip however many I need for a recipe), this also adds to the protein content of the bars along with the yoghurt content.
In response to many of the comments
about extra liquid which I did not experience: I
whipped real
egg whites by hand with a pinch of cream of tartar as stabilizer and had stiff peaks inside of 3 minutes.
I'm not one to complain
about desserts being too rich or too dense, but it was certainly a nice surprise when this flourless chocolate cake baked up much lighter than the typical flourless cake... the
whipped egg whites helped create a cake with an almost mousse - like texture.
Spoon
about 1 / 4th of the
whipped egg whites into a separate bowl, sprinkle the strawberry powder over top, and using a whisk, blend until smooth.
Fitted with the whisk attachment,
whip the
egg white mixture on high until stiff peaks,
about 8 minutes.
With an electric mixer on medium speed,
whip the
egg white + sugar mixture for
about 5 minutes (using the whisk attachment).
Carefully pour hot syrup into
whipping egg whites and
whip on high speed until cooled, fluffy, and shiny,
about 2 - 3 minutes.
I started
whipping my
egg whites
about 3 - 4 minutes into cooking my sugar and the timing was perfect.
Using a stand mixer fitted with the
whip attachment (or a handheld mixer), beat together the sugar and
eggs on medium speed for
about 5 minutes, or until light and fluffy.
Then I thought
about organ
egg replacer which you can kind of
whip then I wondered if this
egg replacer would work «I love to go a wondering!»
Whip the egg whites in a mixer (heidi note: I'm still not sure if they meant whip or whisk... the recipe doesn't say anything about whipping into peaks, and it doesn't say anything later about carefully folding in the whites, so this time I went on the assumption that they really meant for us to whisk the whites a bit - folding in whites might be interesting too though, and might lighten up the waffles a b
Whip the
egg whites in a mixer (heidi note: I'm still not sure if they meant
whip or whisk... the recipe doesn't say anything about whipping into peaks, and it doesn't say anything later about carefully folding in the whites, so this time I went on the assumption that they really meant for us to whisk the whites a bit - folding in whites might be interesting too though, and might lighten up the waffles a b
whip or whisk... the recipe doesn't say anything
about whipping into peaks, and it doesn't say anything later
about carefully folding in the whites, so this time I went on the assumption that they really meant for us to whisk the whites a bit - folding in whites might be interesting too though, and might lighten up the waffles a bit.)
Fold
about half of the
whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the remaining
egg whites, using a bottom - to - top circular motion to avoid overfolding.
Using stand mixer,
whip 3
egg whites on medium - low speed until foamy,
about 2 minutes.
Whip egg whites with a mixer for
about 30 seconds.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the
egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for
about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of
whipped cream or ice cream (optional)
I make the buns very often, and the recipe seems almost fool - proof — never fails: 1 cup
egg whites from a carton (equals
about 6 - 7)
whipped 8 minutes on high, 1/2 cup JR whey protein, 3 - 4 ounces very softened cream cheese.
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy
whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large
eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (
about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
Turn the mixer to high and
whip until the
eggs have nearly tripled in volume,
about 6 minutes.
Wheat Waffles - 3 large (12 small) squares or
about 5 8» round waffles - 1
egg, separated, white
whipped; 2 cups baking mix PLUS 1/2 cup whole wheat flour, 2 tablespoons sugar (for golden color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (for tenderness) and the
egg yolk.
It only takes
about 15 minutes to
whip up a delicious chicken - like salad using mashed garbanzo beans, chopped celery, diced onion and red peppers,
egg - free mayonnaise and a little mustard, Italian dressing, garlic, salt and pepper.
I understand your point around the
egg whites, just be careful as cooking
egg whites at elevated temperatures (required for frying, roasting, and baking) for extended or multiple periods of time can cause it to turn rubbery; and from what I understand half the point of folding them
whipped into the mixture wasn't just for binding but also to make the texture more light and airy, thus my point
about avoiding as much extra exposure to heat after they have «firmed» up.
Place
egg whites in a mixer bowl and
whip on high speed with an electric mixer for
about 45 seconds, or until
egg white begin to hold their shape.
In the bowl of a stand mixer fitted with a whisk attachment [or an electric hand mixer in a large bowl],
whip together the
egg whites, along with the cream of tartar until soft peaks form,
about 5 to 7 minutes.
Add
about 1/2 of the
whipped egg whites to the thick batter, and mix until fully combined.
Did you see the recent article in the NYT
about using drained canned chickpea liquid in place of
egg whites when
whipping them for something like meringues.
Whip the
egg yokes with sugar until creamy,
about 10 minutes.
You are right
about the creaming of butter and sugar in the beginning because I made a 3 - layer cake Strawberry spring cake which required separating the
eggs and
whipping and folding in the
egg whites.
In the last few years, Christian campaigners and national newspapers have tried to
whip up controversy
about whether chocolate
egg marketing mentions the word «Easter» prominently enough.
About how long do you
whip eggs to get the stiffness?
A question
about process: When you say
whip the
egg whites until frothy — do you mean frothy or soft peaks?
I have
about 5 minutes for breakfast most weekdays, so I
whip up a shake (
egg protein, unsweetened cocoa, and a little stevia, sometimes some added cream).
As an example, I'll have a bowl of oatmeal with
about.75 TB of honey & heavy
whipping cream (
about 1 TB), 3 - 4
eggs or an omelet (with veggies), and then a kale / spinach / flax / hard boiled
egg / berry smoothie.
Just combine the
eggs whites and sugar over a double boiler, heat until
about 120 degrees, then
whip and continue with the rest of the mousse.
1 14 oz all butter puff pastry 1 pound apples (
about 2 to 3 apples) 1 Tablespoon fresh orange juice 1/2 teaspoon cinnamon 1/4 cup brown sugar 3 Tablespoons white sugar 6 store bought soft caramels, roughly chopped large flake sea salt, like Maldon
egg wash (1
egg lightly whisked with 1 Tablespoon water) crystal sanding sugar, optional
whipped cream, optional
Thanks Erica, that's what I love
about this cake, too, I've always been averse to separating and
whipping egg whites... plus, I think this has a better texture... so glad you liked it!
Using an electric hand whisk or freestanding mixer,
whip the
eggs and sugar together for
about 4 minutes, until very thick and pale.