Recipes like soufflés, flourless cakes, meringues, or even frostings for covering your cakes require beaten egg whites, but they don’t always turn out perfect. With this secret, learn how to beat egg whites to stiff peaks and use them for any recipe.
Ingredients: • Egg whites • Hand whisk or mixer • Clean bowl free of grease
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The egg whites should be at room temperature for better fluffiness. Start beating with the whisk, and you will see foam forming.
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