Beating egg whites


Once you understand the simple rule of making meringue the doors to the world of baking are open to you! Sponge cake, chiffon cake, soufflé, macaron, the list is endless….

1. Equipment is fat free – no grease, oil, egg yolk

2. Eggs are at room temperature – take eggs out of fridge and let them sit overnight or place them in lukewarm water to warm up to room temp

3. Use a bowl that is not too big. Larger bowls are great if you are working with a lot of eggs. I usually use the smallest and deepest bowl I can find – like an 2.5 quart bowl for up to 6 eggs, or a 1.4l pot for 2-3 eggs. The idea is that it doesn’t need to be anything fancy as long as there is enough room for the air to be incorporated into the egg whites.

Here’s the ultimate test


Further read about the mechanics of egg whites


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