Questions tagged [egg-whites]
The egg-whites tag has no usage guidance.
14
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Is it possible to prevent a japanese cheesecake from deflating or sinking?
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 ...
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How do I keep fruit from sinking to the bottom of my cake?
I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating ...
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Why are my macarons cracking on top?
I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video).
They all cracked on top and the surface collapsed as you see in ...
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How can I make macarons with "feet" in my oven at home?
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 ...
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How do I keep meringue from "weeping"?
Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
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Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
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Why do my egg whites separate after whipping?
Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
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Can you substitute whole eggs for egg whites in baking?
Will using egg whites instead of whole eggs have an effect on the finish product when baking?
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How much do egg yolks and whites weigh, in grams?
I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
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Why is a copper bowl recommended for whipping cream and egg whites?
They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
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When carefully separating eggs, what to do with the chalazae?
I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay with the yolk, but it tends to hold on to ...
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Does an acid actually stabilize meringue and if so why?
Is it scientific fact that acid stabilizes meringue or is this a fallacy? If so does anyone know actually why and are there any other substances that do this well also?
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Chocolate mousse - methods to have firm foamy mousse using white egg and cream
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream.
I would ...
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Italian meringue deflated after adding sugar
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs.
In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
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