Whisking egg whites can be tricky and intimidating, I’ve gotten it wrong more times than I can remember.
Until now. Watch my reel here
Tip 1: Make your bowl and your egg whites REALLY REALLY cold!
Tip 2: If you are worried, add a quarter tsp cream of tartar just after it becomes frothy. It stabilises your egg white.
This recipe is perfect for piping onto the top of lemon meringue pie and torching it. It can work to be baked too but I haven’t tested it.
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