Teaching egg whites how to relax…

In any meringue recipe, the recipe always calls for room temperature egg whites. Why, you might ask? Good question. This is because there is surface tension within the egg whites’ albumin (which is a protein). When the whites are brought to room temperature, the surface tension relaxes, and makes it easier for you to beat the most air possible into them. This creates a billowy, stiff meringue!

Happy baking!

Chef Gail