The Art of French Pastry

it; you will have to scale a
new recipe and begin
again. If you pour the hot
syrup between the whisk
and the sides of the bowl
as instructed, most of it
will go into the egg whites
and the recipe will work.
No matter how careful
you are, though, there will
always be a small amount
of syrup that splashes
onto the bowl, so that you