For me, eggnog season can’t come soon enough. As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store. I drink it little by little, spiked and not. I make ...

Use ⅛ tsp. cream of tartar per egg white. Add it to the whites (and sugar, if using) at the very start. Now, no matter how long you whip those whites, they’ll never break.

When applied to a dessert, mousse implies beaten egg whites. And when whipped cream is used in its place, creating a much richer dessert, […] Skip to content. All Sections. Subscribe Now.

When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume and stabilizes them by ...

Always a fan favorite, these-four ingredient coconut macaroons get their body from whipped egg whites, which form stiff peaks and are then folded with shredded coconut, sugar, and vanilla extract. 12.