ribbon stage

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fixed5This stage involves warming mixture of whole egg and sugar by whisking continuously over a bain-mariea pot of simmering waterfor approximately five minutes until warm to the touch, between 110-120 degrees. Do not let the pot boil and do not allow the bottom of the bowl to come in contact with the simmering water. You must whisk the egg mixture the entire time or you will end up with sweetened scrabbled eggs. In a stand mixer with the whisk attachment or a hand held mixer, whisk the warmed egg mixture initially on low speed for one minute and then progress to medium high for ten minutes until approximately tripled in volume. The mixture should be pale yellow, almost white in color and reach the ribbon stage, meaning that when you lift the whisk over the mixture the batter should fall slowly forming a ribbon that will hold it’s shape for a few minutes.

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