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Ingredients
- Eggs
- white sugar
Directions
- Place egg whites in a clean, dry, grease-free bowl and use equally clean beaters.
- Beat on a slow speed to build up a foam, and then increase the speed.
- Soft peaks are when the whites are voluminous but they barely hold their shape when the beaters are lifted (for lightening batters).
- Medium peaks just begin to hold their shape, but droop when the beater are lifted (for souffles).
- Stiff peak egg whites completely hold their shape.
- Whisk in sugar at this stage to make meringues.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 46g | |
| Calories 74 | |
| Calories from Fat 39 | 53% |
| Total Fat 4.37g | 5% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 62mg | 3% |
| Potassium 59mg | 2% |
| Total Carbs 3.14g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.14g | 2% |
| Protein 5.54g | 9% |
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