JENNIFER CAUSEY; STYLING: TORIE COX (FOOD), HEATHER CHADDUCK HILLEGAS (PROPS)
Whipped egg whites are a wonder. They
can make pancakes and waffl es airy, add
lift to chiff on cakes and souffl és and star in
sweet cloud-like meringues, the base for our
pavlova on page 124. Before beating, bring
eggs to room temperature (submerge them
in a bowl of warm water for 5 minutes) so
they’ll whip up faster. Then beat the whites
until they’re glossy and form stiff peaks
(shown). They should hold the shape of a
little mountain when you fl ip the whisk upside
down. No avalanche here! —Lucy M. Casale
of
Peaks
JULY/AUGUST 2019 EATINGWELL 129
