Sentences with phrase «whites over the simmering water»

Not exact matches

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

-- Combine egg whites, sugar in the heatproof bowl, set over a pan of simmering water.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch.

Place the egg whites and sugar in the heatproof bowl of your electric mixer and set over the pot of simmering water.

Whisk egg whites and sugar in a stand mixer bowl and place it over — not on, (think bain marie) simmering water.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water.

Combine egg whites and sugar in a bowl placed over simmering water.

Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water.

In a heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar.

Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.

Whisk egg whites, granulated sugar, and a pinch of salt in a medium heatproof bowl set over a saucepan of simmering water (do not let bowl touch water).

Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

Put your egg whites in a metal bowl, place bowl over the simmering water and beat with a hand mixer until the egg white are frothy and almost stiff.

Combine egg whites, whole cane sugar, and salt in the bowl from a stand mixer set over a pot of simmering water.

To assemble the dessert, put the egg whites, sugar and cream of tartar for the amaretto Swiss meringue into a grease - free heatproof bowl set over a pan of gently simmering water.