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    Gary Henderson
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    In a heatproof bowl, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved. Transfer to a large bowl and beat on medium-high until glossy, stiff peaks form.

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    In a heatproof bowl, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved. Transfer to a large bowl and beat on medium-high until glossy, stiff peaks form.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
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    9 views1 page

    Untitled

    Uploaded by

    Gary Henderson
    In a heatproof bowl, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved. Transfer to a large bowl and beat on medium-high until glossy, stiff peaks form.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    recetaFrosting: 3 large egg whites 3/4 cup sugar Pinch of salt 1/3 cup water 1/4 teaspoon pure

    vanilla extract Directions . In a heatproof bowl set over (not in) a saucepan of simmering water, com bine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read t hermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 mi nutes; reduce speed to low, add vanilla extract, and beat just until combined. U se immediately.

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