Increase the speed to moderately high and carefully and slowly pour the hot sugar syrup into the beaten
whites in a thin stream.
Not exact matches
, quickly take off the heat and,
in a slow and steady
thin stream, pour the hot syrup down the bowl into the egg
whites.
Pour batter
in thin stream over entire surface of egg
whites; fold
in gently.
Gradually pour hot sugar syrup
in a
thin stream over egg
whites, beating at medium - low speed, then at high speed until stiff peaks form.
Mixing on high, very gradually add the syrup to the egg
whites, pouring
in a
thin, steady
stream.
With the mixer still on high, very slowly pour the sugar syrup into the egg
whites in a
thin, steady
stream.
Pour the hot sugar syrup
in a
thin stream over egg
whites, beating at high speed.
Pour batter
in thin stream over beaten
whites, gently folding with rubber spatula just until blended.
With mixer running, gradually add hot syrup
in a
thin stream, allowing syrup to drizzle down side of bowl into egg
whites.
Then pour the hot gelatin syrup into the egg
whites in a
thin and steady
stream from one side while continuing to whisk the egg
whites on medium - high speed.
Pour the hot sugar syrup
in a
thin stream over egg
whites, beating at high speed.
With the mixer still on high, very slowly pour the sugar syrup into the egg
whites in a
thin, steady
stream.