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Mastering… Light-as-air Desserts

epicure 31 January 2017
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Mandarin Orchard’s executive pastry chef Winnie Goh shares four recipes that get their delicate textures from egg whites.

The next time a recipe calls for only egg yolks, resist the urge to throw away the whites and save a batch to whip up some featherlight desserts. Unlike heavy butter cakes and rich puddings, chiffons and soufflés are easy to inhale even after a full meal, and their light-as-air appeal can be attributed to one key ingredient – egg whites.

 

Excerpt from the February 2017 issue of epicure.

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