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Posted to rec.food.cooking
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Beating egg whites??
Sky wrote:
>
>Help!!!! <VBG> Should eggs and/or egg-whites be at room temperature
>before beating them to stiff points? I know heavy cream, the beaters,
>and the bowl should be very cold to make whipped cream, but I get that
>backwards with egg whites! Which is it for beating egg whites - room
>temp stuff or cold? TIA.
http://whatscookingamerica.net/Eggs/perfectmeringue.htm
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