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Almond: Difference between revisions
→Marshmallow filling
(Created page with "thumb|The Almond, a <i>subtleties</i> that takes the shape of an almond. File:theAlmond-final2.jpg|thumb|Inside the Almond, a Marshmallow and ....") |
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=== | ===Baking technic=== | ||
#Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat for around 40 minutes. Mixers vary in the time it takes to whip aquafaba so you may find it beats it to firm peaks in a shorter amount of time. | #Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat for around 40 minutes. Mixers vary in the time it takes to whip aquafaba so you may find it beats it to firm peaks in a shorter amount of time. | ||
#Once your aquafaba is at the point of firm peaks (i.e. the aquafaba mix is white and stays standing up when you take the whisk out), keep your mixer on a medium speed and add your vanilla. Don’t be tempted to add it sooner than the point of firm peaks. | #Once your aquafaba is at the point of firm peaks (i.e. the aquafaba mix is white and stays standing up when you take the whisk out), keep your mixer on a medium speed and add your vanilla. Don’t be tempted to add it sooner than the point of firm peaks. | ||