videos > Make a Beaded Mini Christmas Tree Video © 2011
Copyright   Many cakes and mousses achieve their light and airy
texture by perfectly beaten egg whites. The air that is beaten
into the egg allows for evenly distributed tiny air bubbles in
the batter or mixture. This helps the cake rise or the mousse to
stay foamy. When beating egg whites, keep in mind that their
volume will increase 6 to 9 times so be sure to use a large
enough bowl. The bowl and the beaters must be absolutely clean
because, even the tiniest bit of fat, will prevent cakes from
forming. Stainless steel or glass bowls do the best job. Plastic
bowls retain grease no matter how clean they are. A little cream
of tartar will help to stabilize the egg whites preventing
overbeating. Room temperature egg whites beat to the fullest
volume. Let chilled whites stand for 30 minutes to warm up or
place the bowl of egg whites into a separate bowl of hot but not
boiling water and stir for 1 or 2 minutes. If a recipe says to
beat egg whites until foamy