Beating Egg Whites & Folding
Beat whites to stiff peaks, they should be glossy and form a pointy tip when the beaters are lifted out. Then slowly fold them into the base (it's okay if a few streaks of egg white remain).
Beat whites to stiff peaks, they should be glossy and form a pointy tip when the beaters are lifted out. Then slowly fold them into the base (it's okay if a few streaks of egg white remain).