Today on the Cooking in Sanity project I made stiff egg
whites with a mixing machine. Stiff egg
whites are a very popular ingredient in cakes, mousses, soufflés, and other
pastries and desserts. Egg whites can be
pretty temperamental, and it took a while to get the hang of beating the egg
whites to the right texture, but I think I got it down!
You have to be patient when beating the egg whites because
it will take a while for them to stiffen up.
You need to keep an eye on them too because if you overbeat them, they
will lose their fluffiness. I’m really
glad I learned how to make stiff egg whites because I definitely need to know
how to make them for future dessert recipes!
The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.
Thanks for watching and I’ll see you next time!