the syrup is at
230°F/110°C your egg
whites should be slightly
foamy. If they are not,
increase the speed
slightly. At 239°F/115°C
the syrup is just about
ready to be poured into
the egg whites. Check the
bottom of the mixing
bowl for unbeaten egg
whites and if necessary,
tilt the bowl very slightly
chris devlin
(Chris Devlin)
#1