D es b lancs stiff every time: the test.
V bone egg whites should be very cold and very pure: it should not be at all yellow. The container should be for its fresh and very clean: dust or a thin layer of fat would prevent whites to mount correctly. With electric mixer, begin by beating the egg whites to the lowest speed and increase gradually as whites take on consistency. Remember to add a pinch of salt.
Once completed, removing the whip, the whites should be raised at this point in forming a small mound that is sharp all alone. The second test strength: Return the bowl to the top of the table (or head of a person). If nothing comes, you'll know if your whites are successful (or if you have the confidence of a person).
If you have any tips as to succeed, your comments are welcome !
