If I were to apply the Belgian waffle method of whipping up egg
whites into stiff peaks and then folding into the batter, do you think it would make for fluffy waffles?
Then, take your bowl of egg whites, add the water, and whip
it into stiff peaks with an electric hand mixer.
Whip egg whites
into stiff peaks and fold into the pumpkin mixture.
I used three tablespoons of chilled aquafaba and my mixer to beat
it into stiff peaks.
While the crepes cool, add cream, vanilla and the remaining sweetener into a mixing bowl or stand mixer and whip into stiff peaks
I tried some where you whip egg whites
into stiff peaks and fold in almond flour.
Taking the vanilla beans and 2 cups heavy cream and a pinch of salt, do whatever it takes to whip
it into stiff peaks.
And it called for 3 egg whites to be whipped
into stiff peaks, but for some reason, mine would NOT do that even after 10 minutes in my kitchenaid.