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Basics · 5 min read
Separating and whipping eggs
Egg whites with even a trace of yolk or grease are very hard to whip. Your tools must be perfectly clean and dry.
Soft peaks: lift the whisk and the tip curls down. Stiff peaks: the tip stands straight and looks glossy and smooth — perfect for macarons and chiffon.
Quick notes
✓Bowl and whisk clean, dry, and grease-free
✓A little lemon juice helps stabilize the foam
✓Increase the speed gradually for a fine, even foam