As water comes to a boil, use a hand mixer to beat egg white mixture on medium-high speed. Instructions For the Swiss Buttercream: Set a double boiler over medium-high heat and put egg whites and sugar in the bowl. Bake until just set and very pale in color, 9 to 12 minutes. Pour the batter into the prepared sheet pan and use an offset spatula to spread into an even layer. Gently fold half the meringue into the batter until no streaks remain. Whip until the mixture forms stiff peaks. With the mixer going, slowly add the granulated sugar to make a meringue. Beat the 2 egg whites in this bowl on high speed until frothy. Thoroughly clean your bowl and whisk attachment (or the beaters of your hand mixer) so that not a speck of batter remains. Add the 5 whole eggs and use the whisk attachment (or a hand mixer) to whip the mixture on medium speed until very fluffy, 4 minutes. Sift the almond flour, powdered sugar, all-purpose flour, and salt into the bowl of a stand mixer (or a large bowl). Line an 18- by 13-inch rimmed sheet pan (also called a half sheet pan) with parchment paper and set aside. Preheat oven to 350° and set a rack to the middle position.
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