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Folding is almost always done when you have one ingredient like whipped cream, egg whites, meringue, or similar which has had a lot of air whipped into it, and you are incorporating that with another ingredient. The folding motion is meant to disturb the whipped ingredient is little as possible, in order to retain the whipped in air, and thus the volume of ...


Powdered sugar is about 3% corn starch by weight. So the candies set due to a combination of three factors: Drying Protein network from the egg white albumen Thickening provided by the corn starch There is some minimal health risk from the raw egg, as it is possible it was infected with salmonella. The actual incidence, at least in the US, is very ...


I can't really answer the question on what to do with the egg whites but the question how long the egg whites are good: two to four days. Hmm, what about macaroons?

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