Search results
Results from the WOW.Com Content Network
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.
For the cream: In a saucepan over low heat, combine mascar- pone, egg yolks, and sugar and cook until light in color. Let cool at least 20 minutes. Add hazelnut liqueur, rum, and 3 tablespoons coffee liqueur. In a mixing bowl, beat egg whites until stiff. In another large bowl, whip cream until stiff peaks form.
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. Overbeaten eggs take on a dry appearance, and eventually collapse. Egg whites do not beat up correctly if they are exposed to any form of fat, such as cooking oils or the fats contained in egg yolk.
In a large bowl, beat the egg yolks, 1/3 cup of the sugar, the vanilla, and 2 tablespoons warm water with an electric mixer on high until thickened and very pale yellow, 5 to 6 minutes. In a stand mixer fitted with a whisk, beat the egg whites on medium speed to soft peaks. Gradually pour in the remaining 1/3 cup sugar.
In a large bowl, beat the egg yolks with an electric mixer until thick and pale. Wash and dry the beaters. In a medium bowl, beat the egg whites with the mixer until stiff peaks form. In another medium bowl, sift together the flour, sugar, baking powder, and salt. Add dry ingredients alternately with melted shortening and milk to the beaten egg ...
Some recipes also call for egg whites (1--2 whites for each 10 yolks), beaten separately to stiff peaks consistency and gently mixed into the yolks. The mixture is then poured into greased muffin forms (about 1/2 tablespoon each) and baked until they are firm but still without crust.
Raise the speed to medium-high and continue beating until glossy stiff peaks form. Fold a third of the egg whites into the yolk mixture to lighten, and then gently fold in the remaining whites ...
For the cream: In a saucepan over low heat, combine mascar- pone, egg yolks, and sugar and cook until light in color. Let cool at least 20 minutes. Add hazelnut liqueur, rum, and 3 tablespoons ...