I have a question about the recipe "Gianduia Semifreddo (Chocolate-Hazelnut Frozen Dessert)" from Emiko. Does it matter if the egg whites for the Italian merengue are "aged" or at room temp?
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Here's my guess: no.
Since the recipe makes no specific mention of "aged" or room temperature egg whites, my assumption is that the dish can be successfully executed with commonly available ingredients, like refrigerator-temperature eggs (separated).
Admittedly, I have not folllowed this particular recipe, but that would be my M.O. if I were to try.
Anyhow, good luck.
If you want to "age" your egg whites quickly, and you have a microwave, you can zap them on defrost for 5-10 seconds. I typically put them in a ziplock bag for this process... but I imagine it could work in a normal bowl. It helps a lot for macarons ! (With regard to your recipe... I think the previous comment is great !)
Thanks for the tip for the egg whites, I'll definitely try that if I forget to plan ahead and age my egg whites next time I make macarons.
Not sure if this recipe is different than any other semifreddo but we made one recently and did nothing special with the eggs, turned out fantastic.
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