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Video transcription

First, we are going to go to the egg whites and start with them. We are going to use half the amount of sugar which means 3 tablespoons about. We are not going to put it in the beginning we are going to put it after a while because putting it in the beginning can break the egg white fluff. I'm putting it in a high speed making sure that I use the same direction all the time. So if you start on the other side it might break the foam. I'm going to very very slowly add the amount of sugar. You can see that once it is almost ready or ready you can make waves with the mixer and they stay. So that is a good indication to know that the egg whites are ready for you. See it is hard.