The Vintage Baker by Jessie Sheehan

Author:Jessie Sheehan [Jessica R. Sheehan and Alice Gao]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2018-05-15T04:00:00+00:00

Whisk the egg whites in a medium bowl, using a hand mixer on medium speed, until foamy. Slowly add the granulated sugar in a steady stream and continue whisking until soft peaks form. Add the salt and cream of tartar and whisk until stiff peaks form. With a rubber spatula, gently fold the whites into the yolks in three additions. Set aside.

Mix together 2 tablespoons of the cocoa powder, the espresso powder, and the boiling water in a small bowl. Let cool to lukewarm. Fold it into the egg mixture with a rubber spatula.

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