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08-19-2014, 09:32 PM
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#11 |
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The future is unwritten
Join Date: Oct 2002
Posts: 71,105
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[Julia] The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating. [/Julia]
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