Beat your egg whites in
a clean bowl until they have soft peaks and then fold them through the mixture.
Separated 3 large duck eggs and whisked the whites in a large
clean bowl until foamy, reserving the yolks for the curd.
To make the meringue, whip the egg whites and salt in an impeccably
clean bowl until soft peaks form.
Not exact matches
Place the egg whites and cream of tartar in a
clean bowl of your electric mixer, fitted with the whisk attachment (can also use a hand mixer), and whisk
until soft peaks form.
Transfer to your
clean stand mixer
bowl fitted with the whip attachment and whip the egg whites and medium then gradual to high speed
until you have stiff peaks.
To make the meringue topping, put your egg whites into a
clean bowl and beat
until they form soft peaks — an electric whisk is quite handy here.
Line muffin pan with paper liners - In the
bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate
bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet
until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or
until cake tester comes out
clean - Transfer to a cooling rack to cool completely
Place in a
clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1 - 2 hrs or
until it doubles in size.
For the Cupcakes: Using the
bowl of a stand mixer (no need to
clean it), beat butter and sugar
until light and fluffy.
In a
clean mixer
bowl with a whipping attachment, whip egg whites and salt
until pale foam begins to form.
Gently, fold in enough flour (1/4 cup to 1/2 cup)
until the dough forms an elastic ball and
cleans itself from the sides of the
bowl.
Once kneaded, the dough is placed in a lightly greased
bowl, covered with a
clean kitchen towel, and left to rise at room temperature for one hour, or
until it doubles in size.
Place the egg whites and cream of tartar into a
clean bowl and whisk on high using the whisk attachment,
until it becomes foamy.
For the filling: Meanwhile, combine the cream cheese, sour cream, granulated sugar, vanilla and lemon zest in the
clean mixer
bowl and beat on medium - high
until smooth.
Using the same (
cleaned and dry) microwavable
bowl, heat cream + maple syrup
until boiling, then add chocolate and let sit 30 seconds.
Cover the
bowl with a
clean towel and let the dough rise at room temperature for for 12 hours (
until bubbles appear on its surface).
Turn the mixer off and let the dough rest 15 minutes (autolyze) and then mix the dough again at about speed 3
until it completely
cleans the sides of the
bowl, and is smooth and elastic.
Place in a lightly oiled
bowl and cover with plastic wrap and a large
clean kitchen towel, leave in a warm draft - free place
until doubled in bulk, approximately 2 hours.
In the
bowl of the stand mixer (no need to
clean it), add the cream cheese and beat on medium speed
until smooth.
Cover
bowl with plastic wrap or a
clean kitchen towel and rise in a warm place for 1 1/2 to 2 hours or
until doubled in size.
Whip with
clean, dry beaters at high speed just
until stiff peaks form — that is,
until the peak created when you lift the beater out of the
bowl stands upright.
Cover with a
clean towel and let rise in a warm place for about an hour, or
until double in size.While the dough is rising, make the chocolate swirl but combining all the ingredients in a
bowl and stirring
until it has become a thick paste.
In
clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed
until mixture begins to thicken, about 30 seconds.
Directions, final step: Place egg whites in a very
clean, dry
bowl and beat, adding salt once whites begin to froth / Continue beating
until soft peaks are formed, sprinkle in the sugar and continue beating
until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently
until mixed / Place in a
bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.
In
clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed
until it begins to thicken, about 30 seconds.
In a large
clean bowl (ensure there is no grease whatsoever), beat the egg whites
until stiff peaks form.
To the
clean bowl, add egg whites and beat
until soft peaks form.
In the
bowl of a stand mixer (make sure it is very
clean AND dry) with the whisk attachment, beat the egg whites on medium
until slightly foamy.
Make the buttercream:
clean out the
bowl you used for the cake batter and beat the butter and vegetable shortening for 3 minutes, or
until pale and fluffy.
In a
clean, dry mixer
bowl whip the egg whites
until frothy, add the salt and cream of tartar and beat with an electric mixer at medium speed
until soft peaks form.
Cover the
bowl with plastic wrap or a
clean dish towel and let the dough rise in a warm area of your kitchen
until it doubles in size, 1 1/2 to 2 hours.
In a
clean mixer
bowl, beat egg whites
until soft peaks are formed and visible beater tracks can be seen in the egg whites.
In a separate
clean bowl, beat egg whites
until they are stiff and glossy.
To make the meringue, whisk egg whites in a
clean, dry
bowl with an electric beater
until soft peaks form.
-- Using
clean, dry beaters, beat egg whites in another medium
bowl until soft peaks form.
You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), place in a
bowl with a teaspoon or two of salt, let sit for approximately 20 minutes, drain but do not rinse, then grill
until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a
clean plate and continue
until all the eggplants are grilled.
Once the dough has rested, mix in 1 1/2 tsp salt and knead the dough on medium - low speed
until the dough is smooth and elastic and pulls away from the sides of the
bowl, leaving them
clean (this took about 15 minutes for me).
In a
clean mixing
bowl, whip the eggs, granulated sugar, one cup of lemon juice and the flour
until fully combined.
Add the butter and continue to knead the dough, on 2nd speed, for another three to five minutes or
until the dough
cleans the
bowl and is smooth and elastic.
Increase your mixer speed to 2nd speed and continue to knead the dough for about 4 - 6 minutes or
until the dough
cleans the
bowl and is smooth, elastic, and not very sticky.
Make the dough: In the
bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix
until the dough comes together, then transfer to a
clean work surface and knead, 3 to 5 minutes.
With your hands knead the dough
until the
bowl has been wiped
clean of all the flour.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large
bowl and mix them together 4) In another
bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the
bowl with the dry ingredients and then stir well
until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or
until a toothpick inserted in the center comes out
clean and muffins are golden on top 9) Serve warm
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender
until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large
bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together
until combined 4) In another
bowl, mix the honey, vanilla extract and egg together
until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well
until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries
until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or
until a toothpick inserted in the middle comes out
clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
Then increase the mixer speed to medium and knead
until the dough looks shiny and
cleans the
bowl, about 5 minutes.
Cover
bowl with plastic wrap or a
clean kitchen towel and place in a warm, draft - free spot
until dough doubles in size, about 45 - 60 minutes.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof
bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring
until chocolate is completely melted 5) Add the sugar and mix well
until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract
until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or
until a toothpick inserted in the middle comes out
clean 11) Remove from oven and allow to cool completely before cutting into squares
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large
bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil,
until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or
until a toothpick inserted in the middle comes out
clean.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a
bowl / Whirl almonds and sugar together in a food processor
until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or
until toothpick comes out
clean when tested.
Knead the dough, on 2nd speed, for another 10 to 15 minutes or
until the dough
cleans the
bowl and is smooth (not sticky) and elastic.