Sentences with phrase «minutes until stiff»

Beat with mixer for 8 - 10 minutes until stiff peaks form.

Whip at least 9 - 10 minutes until stiff peaks form.

In a medium bowl, beat heavy cream for 4 to 6 minutes until stiff peaks form using the high speed of an electric beater.

Slowly add the sugar and whisk on full speed for about 10 minutes until stiff and glossy.

Whip for several minutes until stiff peaks form.

Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.

Using electric mixer, mix on medium for 4 - 6 minutes until stiff peaks form.

Not exact matches

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium - high speed until stiff peaks form, about 2 minutes.

Boil the cream until stiff (1 — 2 minutes max.).

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Mix on medium speed for 10 minutes until dough becomes stiff, yet workable (not sticky).

Spread out cubes on a baking sheet and bake for about 10 minutes or until a bit stiff dried out.

Whisk on high - speed until stiff peaks form, about 6 minutes.

Beat for about two minutes, then add vanilla and beat for another two minutes or until the mixture is very stiff.

Beat 3 cups of cold heavy cream on high for 2 - 3 minutes until medium to stiff peaks form.

In the bowl of a stand mixer or a large bowl with a hand mixer, beat cream on high until stiff peaks form, about 4 minutes.

Whip for several minutes, until stiff peaks have formed and let cool.

Place the zucchini on an oven pan lined with baking paper and bake for 10 - 15 minutes until zucchini softens slightly, but still stiff.

Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.

Beat until the meringue is stiff and glossy, about 5 minutes.

Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more.

Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes).

Gradually add the granulated sugar and continue to beat until meringue holds stiff, glossy peaks, about 1 minute.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

Remove from heat and beat 5 - 7 minutes, or until frosting is cool and stiff peaks form.

Pour the heavy cream into the bowl of a stand mixer or mixing bowl and whisk until stiff peaks form, about 4 minutes.

Removing the bowl from the heat, using a stand or hand mixer, whip the egg mixture on high for exactly 7 minutes, or until stiff peaks form.

Continue beating until stiff peaks form and meringue cools, about 3 - 5 minutes.

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).

Add 25 g powdered sugar and whip for another 2 to 5 minutes, or until the mixture resembles thick marshmallow fluff or very stiff whipped cream.

In the bowl of a stand mixer fixed with the dough hook, stir together the water, 2 cups of all - purpose flour, and the 2 cups of bread flour for about a minute, or until you have a shaggy, stiff dough.

Fitted with the whisk attachment, whip the egg white mixture on high until stiff peaks, about 8 minutes.

Then beat on high 3 to 4 minutes or until stiff peaks form.

Dump dough onto a clean, dry surface and knead by hand for 10 -15 minutes or until you have a stiff dough with a smooth surface.

Add cream of tartar or lemon juice and vanilla and whip for another 5 minutes or until them mixture is very stiff.

Increase speed to medium - high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.

Mix until thick stiff peaks form cook about 6 - 8 minutes.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.

Fitted with the whisk attachment, mix on high until medium - stiff peaks, or the outside of the bowl returns to room temperature — about 8 minutes.

Beat on high until stiff peaks (about 10 minutes).

Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1 - 2 minutes, or until stiff peaks form.

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.

Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight).

In a separate bowl, beat cream until stiff peaks form, 2 minutes.

Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes.

Increase the speed to high and whip until stiff peaks are formed, about 5 - 7 minutes.

Increase speed to medium - high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of the bowl), about 6 minutes.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10 - 12 minutes.

Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10 - 12 minutes.

beat on high for a few minutes, until the meringue is stiff, glossy, and cold.