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How to make boccone dolce
Preheat oven to 250 f (121 c).
Beat egg whites and cream of tartar until soft peaks form.
Soft peaks are characterized by peaks that form and flop over when beaters are lifted from meringue.
Choices: +Add boccone dolce to softened butter or margarine. Place mixture into colander and beat all sides.. +This occurs when the oven is very hot, as air moves from the oven continuously on the mixer. Note that the egg whites are part of the topping on your favorite cake, so just beat the eggs as these add structure and don't need further stirring than the egg whites.. +Gradually add sugar and beat until meringue is stiff and glossy. Line three eight-inch cake pans with foil, or outline three eight-inch circles with foil on a large cookie sheet.. +Mix baked gluten together until creamy and which is usually brown in color. Add the cream and beat again until combined, then pour out into a standard baking dish..
Gradually add sugar and beat until meringue is stiff and glossy. Line three eight-inch cake pans with foil, or outline three eight-inch circles with foil on a large cookie sheet.