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With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the ...
Increase speed to medium-high and beat until soft peaks form, 1 to 2 minutes more. With the motor running, sprinkle in granulated sugar, 1 Tbsp. at a time, beating to blend after each addition ...
Next, egg white and granulated sugar are whisked into a meringue until soft peaks form and then mixed into the dough with spatula. Finally, dumplings (Nocken, diminutive: Nockerl, cf. Gnocchi) of the mixture are baked in an oven until lightly brown on the outside (10-12 minutes). [1]
In a stand mixer with the whisk attachment, beat the egg whites on medium speed until soft peaks form, 2 to 3 minutes. Gradually pour in the sugar, raise the speed to medium-high, and continue ...
When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Beads of golden liquid can form on meringue when it is overcooked, undercooked, stored in a refrigerator, or made on a humid day. [9] This is called weeping or sweating.
First the egg whites, and possibly salt, vanilla extract, and cream of tartar, are mixed at a medium speed until a soft peak forms. Whipping continues while the sugar is slowly added. Once a hard peak is formed, [6] the flour is folded into the mixture of egg whites and sugar. This technique is done in order to disturb the foam as little as ...
Beat on high speed until soft peaks form, 2 to 3 minutes. Stop the mixer. STIR TOGETHER the sugar, corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally ...
Whipping cream is used in sauces and soups, and as a garnish. Whipping cream will only produce whipped cream with soft peaks. Heavy (whipping) cream At least 36% Heavy whipping cream produces whipped cream with stable peaks. Manufacturer's cream At least 40% Used in commercial and professional production applications.