Not exact matches
In large
bowl, beat cake mix, water, oil, brandy and egg
whites with electric mixer on low speed 30
seconds, then on medium speed 2 minutes.
In the
bowl of a stand mixer fitted with the whisk attachment, beat egg
whites and a pinch of kosher salt at medium speed until frothy, about 45
seconds.
Beat cake mix, water, oil, egg
whites and coconut extract
in a large
bowl in low speed for 30
seconds, then on medium speed for 2 minutes.
After 10 minutes remove the lid from the sauce pan and transfer the eggs to a
bowl with cold water for 5 minutes, then crack the eggs (I like to roll each egg on a flat surface for 20
seconds before I peel it, makes it a lot easier to peel), cut them
in half and add the egg yolks into a
bowl, set the egg
whites aside
In a large
bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg
whites; beat on low speed for 30
seconds.
In a large
bowl or stand mixer add the egg
whites, lemon and vanilla and beat until frothy, approximately 30 - 45
seconds.
Place egg
whites in a mixer
bowl and whip on high speed with an electric mixer for about 45
seconds, or until egg white begin to hold their shape.
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).
In the
bowl of a stand mixer, begin whipping the
second portion of egg
whites on medium - low speed.