Ingredients:
ratio of 2 egg whites to 1/4tsp COT to 1 cup white sugar to 1/4 cup water
1. Boil sugar with water and reach 115C or 220F
2. When the sugar starts to boil, whisk in a stand mixer the egg whites with cream of tartar.
3. Pour the syrup to the stiff egg whites.
4. Whisk for 5 to 7 minutes
ratio of 2 egg whites to 1/4tsp COT to 1 cup white sugar to 1/4 cup water
1. Boil sugar with water and reach 115C or 220F
2. When the sugar starts to boil, whisk in a stand mixer the egg whites with cream of tartar.
3. Pour the syrup to the stiff egg whites.
4. Whisk for 5 to 7 minutes
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