Highlight text to annotate itX
Hi, I'm Karen for Expert Village. Okay, you want your egg whites to look like this, firmed,
before we add the sugar syrup. Now I'm going to whip the mixture and add the sugar syrup
while I'm whipping it until we have a nice still meringue. If it's splattering for you,
you can take a trash bag or a towel and lay it over the machine and whip it until it gets
stiff enough so that it's not splattering. Okay, our meringue has been beating for about
10 minutes. It's good and stiff. There you go you have some nice peaks there. We're going
to transfer this into a very large bowel. It's important to use a very large bowel,
because we're going to be folding in a lot of whipped cream and you need lots of room
to work and you don't want a small bowel that's going to beat out the air out of our mousse.
So we'll just transfer this into this nice large bowel and then we'll clean this and
we'll whip up our whip cream.