Fold coconut into
egg white mixture using a rubber spatula.
Not exact matches
I added almond extract to coconut / honey morning
mixture,
used only 3/4 c. Chips and added a beaten
egg white which helped hold them together.
Transfer the
egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can
use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).
With an electric mixer on medium speed, whip the
egg white + sugar
mixture for about 5 minutes (
using the whisk attachment).
Using the whisk attachment, beat the
egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
With an electric mixer on medium speed, whisk
egg white mixture 5 minutes (
using the whisk attachment).
I am from Europe and would love to try your recipes, but I do have some questions: # 1 Can I
use your master recipe (the
egg white and the eggless version) with flour
mixture # 2?
Use the leftover
egg yolk and the drained
egg white and basil
mixture in scrambled
eggs or quiche.
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.
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.
1/2 cup tapioca flour or arrowroot (I've tried both and both work equally well) 1/4 cup rice flour (I
use white, but could also
use brown) 1/8 teaspoon sea salt 2
eggs 1/2 cup milk (or I
use 50:50 coconut milk / water
mixture)
2 1/2 cups rice flour (
white, brown, or a
mixture of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2 cup dry buttermilk powder 3 tablespoons
egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided
uses 3 tablespoons shortening
add about 1/3 of the
egg white mixture to the bowl, and gently fold it in
using a wooden spoon or 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.
1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup
white or whole - wheat flour (I
used a
mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large
egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey
2 cups cooked, diced turkey meat (I
used a
mixture of
white and dark meat) 3/4 cup coarsely chopped red onion 3/4 teaspoon sea salt 1/8 teaspoon black pepper 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 cup chopped fresh parsley 2
eggs Dash of hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.
2 Tablespoons dry yeast, heaping 1/3 cup warm water (110 - 115 degrees) 9 cups flour, divided (you can
use any
mixture of
white or whole - wheat flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup sugar 6
eggs 2 teaspoons salt 3 - 4 Tablespoons butter, melted
Use a pastry bag or plastic bag with a wide tip or opening to transfer the yolk
mixture into the hollow of the
white egg halves.
5 Carefully spoon approximately 1 tbsp of the blended yolk
mixture into each
egg white until all is
used.