Foolproof baking: 25 secrets revealed so you never mess up - Page 18

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Foolproof baking: 25 secrets revealed so you never mess up

Gourmandize Staff, 07/17/2015

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Don't beat your egg whites for too long

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Don't beat your egg whites for too long

Properly beaten egg whites should form a bird's beak when you remove the whisk, like in this recipe for 3-ingredient meringue shells. When you've gotten to this point, you've done more than enough.

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8 Mistakes That Everybody Makes With Pasta

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