on high speed, until semi-
stiff but not dry. Remove
the mixing bowl from the
machine, place a small
bowl on your scale, and
weigh out 120 grams of
the meringue. Fold this
into the egg yolk mixture.
Do not over-fold or you
will deflate the batter and
your cake will be tough.
Return the mixing bowl to
the machine and continue
chris devlin
(Chris Devlin)
#1