Although the egg whites for the filling should be at room temperature, eggs are easier to separate when they are cold. Carefully crack an egg and, holding it over a bowl, pour the yolk and whites into your clean cupped hand, letting the whites run through your fingers into the bowl. Or, pass the yolk back and forth between the shell halves and let the whites slip into the bowl. Drop the yolk into a separate bowl. Separate each additional egg over an empty bowl because, if any yolk gets into the whites, the whites will not whip up properly.
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