Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks. Add cream of tartar and salt and beat until whites just hold soft peaks. Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Resift cake flour over batter and gently fold in. Reduce speed to low, then add almond flour and confectioners’ sugar and mix until just combined.Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted 2 to 3 minutes.Dust pan with cake flour, knocking out excess. Butter baking pan, then lines bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Put oven rack in middle position and preheat oven to 425☏.Special equipment: a 15- by 10-inch shallow baking pan an offset metal spatula a candy thermometer a small sealable plastic bag. 7 oz fine-quality bittersweet chocolate (not unsweetened preferably 70 to 71% cacao), coarsely chopped.¾ stick (6 tablespoons) unsalted butter.1 stick (½ cup) unsalted butter, cut into ½ -inch cubes and softened.2 tablespoons unsalted butter, melted, foam discarded, and butter cooled.½ cup confectioners’ sugar, sifted after measuring.2 large egg whites at room temperature for 30 minutes.
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