when an egg white is whipped (say for making macarons) how many cups does it 'fluff up to?
PieceofLayerCake is a trusted source on baking.
That depends on SO many factors....eggs vary in size/weight, the age of the egg, the temperature of the egg, altitude, humidity....it all affects the volume of meringue. Out of curiosity...why do you ask?
I came up (It turned out pretty good too) with this recipe for macarons using red lentils, and I wanted to get an idea of the comparison between how much volume of whipped red lentil batter is the equivalent of the eggs used.
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Well played. You deserve a cookie.
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