Hi, I am Eugenie. I was making chocolate souffle.
Many people told me they beat egg whites for a long time and it was still very liquidy when they are making French meringue for macarons. So, I am going to show you how to incorporate air into egg whites. In French it’s monter les blancs en neige.
First, it’s important to use a bigger whisk.
And sometimes I use cold egg whites, but it’s true that it’s easier to incorporate air into egg whites at room-temperature.
And it’s bringing air into egg whites, so.. this motion is important. Bringing air into egg whites. Not like this. Making circles like this really doesn’t help. So, like this.
It’s also true that it takes time. More than 20 minutes for French meringue.
So good luck with your macaron making. See you soon!
