Serves: 0
The purpose of beating egg whites is to incorporate as much air as possible into them. The beaten whites can either make a cold mixture light and fluffy or cause a baked mixture to rise as the trapped air expands from the heat. It is easier to separate eggs when they are cold, but room temperature whites produce the best volume. Always beat egg whites in a grease-free bowl with clean beaters. Beat only to the consistency called for in the recipe. Overbeaten whites become too dry.
This Beating Egg Whites recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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