I have a question about the recipe "Classic Tiramisu" from Emiko. Regarding the egg whites, am I basically making a sugar free meringue?
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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." ;-)
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