when i first
start whipping the egg whites can i add a pinch of cream of tartar to stabilise them (this is how I usually make italian meringue).
I started whipping my egg whites about 3 - 4 minutes into cooking my sugar and the timing was perfect.
Not exact matches
Step 2 - While it is boiling,
start whipping the second lot of
egg whites in an electric mixer until you get soft peaks.
Pour the
egg whites into the bowl of you stand mixer, and
start whipping them on high.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4
eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry *
Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4
egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar
Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
The recipe I saw
whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then
started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??
Butter Brickle Cake Frosted with
Whipped Cream & Topped with Crushed Milk Chocolate Toffee
starts with a yellow cake mix to which melted butter, milk,
eggs, butter brickle baking bits and vanilla are added.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large
egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt
whipped cream, for serving
Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
You
start by
whipping some
egg whites until they form stiff peaks, slowly incorporating the sugar, and then adding the vanilla.
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)
In a mixer or using a hand blender,
whip the
egg whites until frothy and slowly
start adding the sugar one tablespoon at a time.
Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the
whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just
starting to pull away from the sides of the mold.
Whether you're prepping hard - boiled
eggs en masse or
whipping up a scramble in the morning, you like to
start your day with a heady dose of protein, so you have the energy to tackle your job, which is likely more high - intensity (whether it's physically or mentally).
Three key things to remember are: 1) unlike with
egg - whites, it is impossible to overwhip aquafaba 2) before you
start adding sugar make sure the
whipped aquafaba does not slide out of the bowl when turned upside down 3) add sugar very gradually!