Raise the mixer speed to medium- high and whip until the mixture holds stiff peaks, 10 to 12 minutes. With the mixer running, slowly pour the hot cornstarch slurry into the egg white mixture, followed by the salt and vanilla.Cook over medium-high heat, stirring continuously, until thickened, about 2 minutes. Meanwhile, in a small saucepan, whisk the cornstarch with 1/3 cup water.Then, with the mixer running, stream in the sugar and whip until white in color and beginning to grow in volume, but not yet able to hold soft peaks. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until frothy.Line two half sheet pans with parchment paper. Published by Houghton Mifflin Harcourt (2021).ġ/4 teaspoon cream of tartar (if unable to find Kosher-for-Passover brand, popular substitutions are lemon juice or vinegar could also omit entirely)Ģ teaspoons cornstarch (if you do not eat kitniyot, could substitute with potato starch)ĥ ounces dark chocolate (70 percent cacao), chopped (1 cup) Recipe excerpted from Jew-ish: A Cookbook: Reinvented Recipes from a Modern Menschīy Jake Cohen.
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