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?

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

1 Comment

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!
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