Quote:
Originally Posted by GreenTeaFrapp
Thanks. But it's not about looks, it's about taste.
Meringues are pretty easy though as long as you don't over whisk your egg whites. The part I hate is separating the whites from the yolks. I'd use two bowls to do it, one for the egg white I'm separating and one for the ones I've successfully separated, but I usually forget until it's too late. Then I'm praying that there's no yolk mixed in while the egg whites are being whisked.
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Can I not just use the whole egg? What am I supposed to do with the yolks? My head hurts.