Whipping Egg Whites For Lemon Mousse

Part of the Video Series How to Make Lemon Mousse

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How to whip egg whites for making lemon mousse; get expert tips on making traditional French dessert recipes in this free cooking video.

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Whipping Egg Whites For Lemon Mousse
Hi, I'm Karen for Expert Village. Now we're going to start by whipping our egg whites. It's important to know when whipping your egg whites that egg whites should be at room temperature. It's also important that the bowel that you're going to whip it in and the whisk that you'll use will be absolutely clean. If there is any grease or fats on the bowel or the whisk, your egg whites will not beat up properly. So here's our 14 egg whites and we'll add that in there. You could use a little bit of cream of tarter, it acts as a stabilizer for the egg whites. We'll put our whisk attachment in and we're going to whip up these egg whites until they become firm and then we'll be adding sugar syrup to that.

About the Expert

Expert: Karen Weisman graduated from Boston University with a degree in Hotel & Food Management. She helped a grocery store chain develop & launch a gourmet food division, and opened her own her restaurant. Read More