| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Plus 2 tablespoons water |
| 1 1/4 Tasse | corn syrup light |
| 3/4 Tasse | Plus 1 tablespoons sugar |
| 4 gross | egg whites |
| 1 | Pinches salt |
| 1 | Pinches cream of tartar |
| 2 Teelöffel | vanilla extract |
|
In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage).
In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract.
Makes 5 cups.
Per serving: 1249 Calories (kcal); 0g Total Fat; (0% calories from fat); 14g Protein; 318g Carbohydrate; 0mg Cholesterol; 849mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 21 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
|
