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.
Beat egg whites in clean bowl
with clean beaters until foamy.
In a separate bowl
with clean beaters, whip the egg whites with the salt to stiff peaks and add them to the bowl with the batter.
Beat egg whites in another large bowl
with cleaned beaters at medium speed until they just hold soft peaks.
Not exact matches
I got to lick the
beater and scrape the batter bowl
clean with a spoon, which may have been the single greatest thing that had ever happened to me up to that time.
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.
Place the egg whites in a
clean bowl and using
clean beaters, whip them
with the dash of salt.
Whip
with clean, dry
beaters at high speed just until stiff peaks form — that is, until the peak created when you lift the
beater out of the bowl stands upright.
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.
To make the meringue, whisk egg whites in a
clean, dry bowl
with an electric
beater until soft peaks form.
Using
clean beaters, beat egg whites
with cream of tartar until stiff peaks start to form.
Beat cream
with sour cream and sugar using
cleaned beaters at high speed until it just holds soft peaks.
(You can do this by hand
with a wire whisk, or
with an electric mixer; just make sure the
beater and bowl are
clean and cold for best results.)
In a separate bowl, beat egg whites
with cream of tartar,
with clean set of
beaters, until stiff 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.
Meanwhile, make the frosting: In a
clean bowl of a KitchenAid ® Stand Mixer
with the flat
beater attachment, beat butter on medium speed 3 minutes until soft, light and fluffy.
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).
Using an electric mixer
with clean, dry
beaters on medium speed, beat egg whites in a medium bowl until light and frothy.
(You can do this by hand
with a wire whisk, or
with an electric mixer; just make sure the
beater and bowl are
clean and cold for best results.)
With valuable rugs such as Persians, send them out for professional cleaning, or hang them on the line and beat with a broom or rug bea
With valuable rugs such as Persians, send them out for professional
cleaning, or hang them on the line and beat
with a broom or rug bea
with a broom or rug
beater.