Beating egg whites

Beating egg whites

Without egg whites, there would be no chocolate mousse, meringues or soufflés.

For many of our favourite desserts, the egg whites must be beaten until stiff so that they have the desired light and fluffy consistency and don't collapse or become too firm. As there are a few risks involved in achieving the perfect egg whites, our how-to video shows you what to watch out for during the beating stage. Reproductions expressly permitted!

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