Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just whisk the ingredients in? That way there's no ...
I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
Will using egg whites instead of whole eggs have an effect on the finish product when baking?
I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and ...
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...