![]() ![]() Chill slightly and beat again.) Add the food coloring and combine. (If the mixture becomes runny, the meringue was too warm and the butter melted. With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes. With the mixer on high speed, slowly pour the syrup into the egg whites. Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. ![]() kosher salt 1 vanilla bean, split lengthwise 5 oz. Pour the syrup into a heat-proof measuring cup. (300 g) unsalted butter, cut into pieces, room temperature 1 tsp. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Cool to room temperature before frosting.Ħ extra-large egg whites, at room temperatureġ 1/4 pounds (5 sticks) unsalted butter, at room temperatureģ tablespoons Triple Sec or other orange liqueurĬombine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Combine the buttermilk, sour cream, and coffee. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. If desired pipe decorations on top and decorate with chocolate covered espresso beans.Preheat the oven to 350 degrees F.
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