when an egg white is whipped (say for making macarons) how many cups does it 'fluff up to?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.