Kristy is an expert at making things pretty and a former Associate Editor of Food52.
If you whip egg whites and fold them in, they will make it lighter. Using whole eggs will make it richer.
Yah. Separated, eggs are a magical force. The amount you whip and consequently handle the mousse has the most to do with tenderness, maybe the latter more than the former. If you are aggressively mixing in the egg whites, the mousse will be dense and pudding like. The proper folding technique will allow the most supple, airy mousse possible.
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Community member em-i-lis cooks from Amanda & Merrill's new book
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Almond Apple Pie
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Jet black desserts—boo!
Unexpected Places We Found Food This Week
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