I have a question about step 8 on the recipe "Chocolate and Cabernet Sauvignon Italian Cake" from Maria Teresa Jorge. It says:
"In a stand mixer fitted with the whisk beater, beat the egg whites to hard peaks."
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Yes your hand mixer will work if the bowl and the beaters are absolutely clean. No oil residue or hint of yolks in the whites. And beat the whites at room temp.
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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