In the clean mixer bowl, using the whisk attachment (or in a medium mixing bowl,
using clean beaters), beat the egg whites until soft peaks form.
Using clean beaters, beat egg whites with cream of tartar until stiff peaks start to form.
Place the egg whites in a clean bowl and
using clean beaters, whip them with the dash of salt.
Because I was in a hurry, I didn't bother to clean the beaters and just beat two additional egg whites with the mixer — they didn't get as stiff as they would had
I used clean beaters, but I folded them in and the bread turned out great anyway.
Beat cream with sour cream and sugar
using cleaned beaters at high speed until it just holds soft peaks.
Not exact matches
Tip: It's important that the bowls / spoons / spatulas and
beaters you
use are thoroughly
cleaned and grease free.
One trick I always
use to ensure meringue success is to wipe my already -
clean bowl and
beater or whisk with a vinegar - moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue more readily.
Use a
clean, dry bowl and
beaters; avoid plastic bowls, which hold the grease.
--
Using clean, dry
beaters, beat egg whites in another medium bowl until soft peaks form.
Using an electric mixer with
clean, dry
beaters, whip egg whites in a medium bowl until light and frothy.
Beat with a mixer at high speed
using clean, dry
beaters until stiff peaks form (about 2 minutes).
Using clean, dry
beaters, beat egg whites with a mixer at high speed until foamy.
Using an electric mixer with
clean, dry
beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form.
Using electric mixer fitted with
clean dry
beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form.
Beat egg whites in the very
clean bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 30 seconds (you can also
use a handheld
beater, or do this by hand with a balloon whisk).
Meanwhile,
using electric mixer with
clean beaters, beat egg whites, cream of tartar, and a large pinch of salt in a large bowl on medium - high speed until soft peaks form, about 5 minutes.
Using an electric mixer with
clean, dry
beaters on medium speed, beat egg whites in a medium bowl until light and frothy.
• Tip: It's important that the bowls / spoons / spatulas and
beaters you
use are thoroughly
cleaned and grease free.