There are so many preparations in the kitchen that need well-whipped egg whites: it goes from desserts, like the classic meringues, to appetizers, like soufflés. Whipped egg whites can increase up to eight times their volume: depends on how much air they can incorporate while being processed. Being able to have egg whites stuck to snow is not impossible, but we must observe some simple rules. In the tutorial our tips for foamy and very bulky egg whites.

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