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The ready-made broth is cooled and added to the whipped egg whites and whipped again. [1] [2] Meanwhile, a syrup is boiled from sugar, citric acid and water. After that, this cooled syrup is added to the whipped egg white foam and continuously stirred until the whole mass becomes homogeneous, similar to thick sour cream. [1] [2]
Meringue (/ m ə ˈ r æ ŋ / mə-RANG, [1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin, [2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
Whipped cream, with or without flavorings, was known as "snow cream" or "milk snow" (neve di latte, neige de lait) until the 17th century. Whipped egg whites were also sometimes included. There are English and continental European recipes dating to the 16th century.
It’s made similar to a souffle with whipped egg whites, so it’s light and fluffy when baked. Vanilla and lemon give it a unique flavor. Recipe: Courier Journal.
For the uninitiated, eggnog is a creamy, custardy drink made from cream, sugar, whipped egg whites and egg yolks that’s traditionally served during the Christmas season. Cinnamon, nutmeg ...
Gradually beat in the remaining 1/3 cup sugar a little at a time until the whites are thick and shiny. Add the vanilla to the whipped egg whites and beat until well incorporated. Fold a little of the beaten egg whites into the chocolate mixture to loosen it. Using a rubber spatula, carefully fold in the rest of the egg whites just until combined.
There's the giant whisk, the voluminous whipped egg whites, the clouds of whipped cream. And the coup de grace, her parting words as she raises a cup. "Remember, one per person," she says with a ...
Swiss meringue is made by heating granulated sugar and egg whites until the sugar dissolves, then whipping it until it forms a meringue. The meringue is then whipped with butter and flavorings. The meringue is then whipped with butter and flavorings.