Okay so I got Toba's new book and I want to start the first lesson - but it requires you to make swiss buttercream. So I've bought a cheap little candy thermometer from the grocery store so that I can measure the temperature right - but I don't know what to do about the egg whites. It calls for 12 oz. Now I was going to just make half a batch so I need 6 oz - but I'm not sure at all how many egg whites that might be - or if I can measure it in a liquid measuring cup or if I would have to measure it on a scale. Does anyone know a way to measure it without a scale or know how many egg whites that would be? Anyone made her recipe before??
Thanks!
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golfgirl1227
Posted 22 Oct 2006 , 2:06am
post #2 of 2
It's about 6 whites (from large eggs)- usually.
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