[Sca-cooks] beating egg whites

[Druighad at aol.com]

Actually you can save overbeaten egg whites as long as they weren't
contaminated in the first place. For every 2 egg whites, add one *slightly*
beaten white, in a clean bowl, with a clean whisk. Then gently fold the two
batches together and continue to beat until stiff peaks form. You may need to
add a slight amount of sugar to stabilize it. But if you added the rose water
too soon, that's probably why it didn't work.

Most of the time, liquids shouldn't be added right away. Add them toward the
end of beating, and not all at once.

You can use either powdered sugar or granulated, but I personally think that
powdered sugar,unless sifted to very fine, is too heavy.

Hope that helps.

Finnebhir Moon Dancer of Vanished Woods Shire