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How to separate an Egg Yolk from the Egg White
𝘾𝙡𝙖𝙨𝙨𝙞𝙘 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙁𝙧𝙚𝙣𝙘𝙝 𝙈𝙚𝙧𝙞𝙣𝙜𝙪𝙚𝙨
200g. Caster sugar
4 Egg whites
A few drops of lemon juice ( this will stabilise the egg whites )
Method
1. Separate the egg whites. Make sure the whites are not contaminated with the yolk.
2. Add the egg whites to the mixing bowl and start to whisk on a low speed.
3. When the egg whites just start to bubble add a few drops of lemon juice and continue to whisk on a low to medium speed.
4. When you reach the foam stage, start to add the sugar 1 tbsp at a time.
5. Make sure all the sugar is fully dissolved.
6. Stop beating once you reached the stiff peak stage. This can be tested by turning the bowl upside down; it shouldn’t move.
7. Fill piping bags and pipe onto baking paper or a silicone mat.
8. Put in the oven at a very low temperature 80-85’C for 2.5-3 hours. The time will depend on the size of your meringues. They should dry out all the way through.
9. Store in an airtight container. They can stay fresh for 2 weeks.
Enjoy and good luck ❤️