*** Make superfine sugar by processing
regular granulated white sugar in your food processor for about 30 seconds or until sugar is finely ground.
**** Make superfine sugar by processing
regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.
I like to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than
regular granulated white sugar.
The recipe calls for superfine sugar which dissolves easier in the whites than
regular granulated white sugar.
Not exact matches
It would be much sweeter, since it looks to be more of a brown
sugar than
regular white granulated sugar.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite,
regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons
white granulated sugar or cane
sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown
sugar, packed 2 tablespoons
granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or
regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup
white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
183g (3/4 cup) Egg Whites 96g (1/2 cup)
Granulated Erythritol (i use low calorie
sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs)
Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs
White Vinegar (I use Apple Vinegar)
I was wondering if I could use
regular 1/3 cup of
white granulated sugar instead of the maple syrup?
Right,
sugar means
regular white granulated sugar and brown
sugar — I'm pretty sure all the unrefined, natural sweeteners are ok