I know that whipping egg whites gives a cake more air. But would stirred egg whites also give a cake some aeration?
The reason I ask is I want to make a financier recipe, it says to just stir in the egg whites but I wonder if they will make the cake rise. I thought I would whip the egg whites lightly, but it also says to leave the batter in the fridge overnight, so I am concerned that the egg whites will collapse if I have whipped them before.
