For this recipe, the egg whites should be whipped just until they form soft peaks that slump to one side when the beaters are lifted. To make a meringue, the egg whites need to be whipped longer, until they form stiff peaks that will stand upright. The eggs should still appear moist and satiny and not grainy-that is a sign of overwhipping.
Average Customer Rating:
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this recipe to a friend.