She also waits for the egg whites to get to the frothy, soft peak stage before throwing in sugar. Typically, sugar is ...

When egg whites are whisked, air is trapped in them, and remains trapped when the whisked egg whites are folded into meringues, mousses or soufflés and baked. Egg whites will whisk to a greater ...

For one whole large egg, use three tablespoons of aquafaba. For one egg white, use two tablespoons of aquafaba. For batters and doughs where you’d like to see a little lift, whip the amount of ...

For one whole egg, use 57 grams (¼ cup ... up a tall cake or keep cookies from crumbling. For desserts that require beaten yolks and whites, like a chiffon cake, Meli suggests using aquafaba ...