The flavor of this recipe is worth 5 stars but the instructions are worth 2-3 stars... Thank goodness for some other reviews. I hope the following details are helpful for others.
It is easy when you break it down – Start with the sugar mixture. While the sugar is boiling to temperature, then work on the gelatin. While the gelatin melts, then work on the egg whites. Don’t forget to check the sugar syrup intermittently since once it reaches 245, it will quickly go to 260. Also this is much easier to do in a stand mixer than with a hand mixer. The amount of “fluff” is a lot.
*Sugar syrup – Use a large saucepan or small stock pot. It will make it easier to add the gelatin mixture later. It takes about 15 minutes to get the syrup to temperature over medium/medium-high heat.
*Blooming the gelatin - Put 3/4 cup of COLD water in a small saucepan and sprinkle each tablespoon (or envelope) of gelatin over the water slowly in an even layer. Let rest for 3-5 minutes. Place the saucepan over low heat and stir until the gelatin mixture is totally liquid. Keep over low heat if this liquefies before the syrup is ready.
*Egg whites – Once gelatin is liquid, put whites in bowl Beat until soft peaks form. Turn off mixer while finishing the sugar-gelatin mixture. Turn the mixer back on to low speed before adding the sugar mixture in a steady stream. (It may be easier to transfer the sugar-gelatin mixture to a large measuring cup before beginning to pour. I have an 8-cup one tha
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The flavor of this recipe is worth 5 stars but the instructions are worth 2-3 stars... Thank...