I'm a novice and it sounds complicated. You have to whip your egg white to the perfect consistency (without under or over whipping which seems hard to me) , and you have to heat the sugar/water/etc mixture to just the right temperature and I think it would be tricky adding the hot element to the egg whites. Is it difficult or is it a forgiving recipe that doesn't need to be perfect? I might make it next time I make my flan which uses the yolks, so I will have left over whites.
post #1 of 5
6/2/12 at 12:29pm