INGREDIENTS:4 eggs, separated* ¼ cup water ½ tsp. cream of tartar or lemon juice ¼ tsp. salt 1 Tbsp. butterDIRECTIONS:1. Preheat oven to 350°F. 2. In large mixing bowl, beat whites with water and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. 3. In a small mixing bowl, beat egg yolks with salt at high speed until thick and lemon-colored. Using a rubber spatula, gently, but thoroughly, fold yolks in egg whites. No yellow streaks ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.