Ingredients: |
Ingredients: 2 Large egg whites at room temperature
1 Cup of granulated sugar
1 Cup of brown sugar, tightly packed
1/2 Cup of water
2 Tablespoons of light corn syrup
1/4 teaspoon of salt
1 teaspoon of pure vanilla extract
1/2 cup of heaping walnuts or pecans, toast whole then chop (optional)
TOOLS:
Candy thermometer
Pastry brush
Electric mixer
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Directions: |
Directions:1. Place egg whites in a clean, grease-free bowl of stand mixer. Set aside.
2. In a medium-sized, heavy bottom saucepan, combine sugars, corn syrup and water.
3.Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down the sides to keep sugar crystals from forming.
4. Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.
5. Continue to cook to 255º but once your mixture reaches about 240º keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites to stiff peaks form. ** this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop and let your stiff peak mixture sit while you wait for that to reach 255º.
6. Once syrup reaches temperature remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed. Be careful to add slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.
7. Continue beating the mixture until it holds its shape. The mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold its shape when the whisk is raised from the mixture.
8.Use a spatula or wooden spoon to stir in your vanilla and chopped nuts.
9. Use a pair of lightly buttered spoons to drop the mixture by 1 1/2 tablespoon-sized portions onto wax or parchment paper lined tray, swirling each top into a peak.
10. Let the tray of sea foam stand until it is completely dry, this could take several hours or even overnight. |
This recipe for Grandma's Sea Foam is from