I have a question about the recipe "Classic Tiramisu" from Emiko. Regarding the egg whites, am I basically making a sugar free meringue?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
By definition, a meringue is egg whites and sugar, so it's not a meringue without either one. Just call it whipped egg whites.
In the same manner, you wouldn't call a bowl of sugar an egg-free meringue.
Lisanne is a trusted home cook.
You're whipping the whites to stiff peaks in order to lighten the mascarpone filling.
June is a trusted source on General Cooking.
That's a particularly interesting question because I've never used egg whites in my Tira Mi Su. And I learned it from a native italian, so I know it's "authentic." ;-)
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a fresh, spring-y take on cabbage rolls.
A Crazy Cabbage Hack
Clever Uses for All Your Spring Food Scraps
Mediterranean Kitchen Mats in Bold New Patterns
Tips for a Stylish & Functional Work Space
Off-the-Beaten-Path Picks for Mom