Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Thomas Keller's bakery — obsessive precision, stunning results
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Thomas Keller's bakery — obsessive precision, stunning results
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Beat egg white with mixer until stiff. Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand. Cream together then add powdered sugar gradually to creamed mixture. Add 2-3 tablespoons of milk or enough to make it desired icing consistency.