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!
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