THE LOWDOWN
Whipping egg whites
“While researching our recipes, we’re always asking questions and gleaning useful bits of know-how. Why are not-so-fresh eggs better if you’re making meringue or the classic chocolate mousse on p104? How exactly does gelatine work? And why is hot water crust pastry the best stuff for picnic pies such as those on p32? Find all the answers – and more – right here”
JESS
MEYER,
ACTING
DEPUTY
FOOD
EDITOR
HOW DOES IT WORK?
• Egg whites are formed of tightly bunched and tangled proteins – whipping encourages them to loosen and straighten up. As air becomes incorporated into the whites, the proteins rearrange to form a network around it, trapping it in bubbles that stick to one another to form a foam.