Skip to main content

Join The Table to earn rewards.

Already a member?

Egg white texture? - Hi! This tasted delicious but had more of a "foamy" egg white texture than what I usually associate with mousse. IM.

I'm guessing that I underwhipped or undercooked the egg white meringue - it did have medium peaks but still seemed a little "foamy". What do you think?

caitlin
  • Posted by: caitlin
  • February 6, 2021
  • 1681 views
  • 1 Comment
Triple Layer Mousse
Recipe question for: Triple Layer Mousse
Flag Inappropriate

1 Comment

Order By
Threads
Erin J.
Erin J.February 9, 2021
It sounds like slightly under whipped whites to me. Adding some of the sugar to the meringue helps it get silkier rather than that foamy texture - make sure you’re reserving enough to add to the whites to help them get thicker and glossier. Adding a pinch of cream of tartar to the whites can also help them reach full volume!
Showing 1 out of 1 Comments
Recommended by Food52

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

Continue After Advertisement

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.