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Hi this is Karen for Expert Village now let's whip up our egg whites I cleaned our bowl
and dried it out thoroughly and I washed it good with hot soap and water so I'm sure that
there's no fats from the whip cream left in the bowl. Now to whip egg whites you want
your egg whites to be at room temperature this is important for egg whites if there
at room temperature it actually your eggs are at room temperature and you separate them
it's a little easier to separate them. Place your egg whites and a pinch of salt in the
bowl and you could add 1/8 of teaspoon of cream of tarter, cream of tarter will act
as a stabilizer for the eggs. And we'll whip that until it begins to firm up and then we'll
add our sugar now we'll add our sugar the egg whites you just want to sprinkle it in
there slowly.