How to whip EGG WHITE to stiff

SUBMITTED BY: fuggly

DATE: Feb. 22, 2016, 1:37 a.m.

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  1. 1. Find a medium size deep bowl.
  2. 2. Use egg white only ~ 3 eggs (cold / room temperature doesnt matter)
  3. 3. Remember to add Sugar~ 80g
  4. 4. Start to beat on low speed till liquid form, then proceed with high speed.
  5. 5. The eggs will start to foam, then slowly become white then it will become stiff
  6. 6. Lift the beater and make sure the cream is able to form a sharp tip, means the egg white is at its peak form.
  8. 7. you are ready to use the egg white for your cakes / tiramsu
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