Damn. My brain has lost this little tidbit of info.

[rootofnewt]

Meringue.

Kitchen-Aid.

Which beater attachment? Conventional mixing blade or the whisk?

Comments

[klwalton.livejournal.com]

Whisk.

[alierakieron.livejournal.com]

Yup!

[krasota.livejournal.com]

My brain was leaning that way, since it's a foam . . . my brain, that is. It has an affinity for whisks.

Thank you.

[wanderyng1.livejournal.com]

Conventional mixing blade would have been fun to watch though. Sadly, it does not provide the requisite air.

[heido.livejournal.com]

I swear I thought of dancing and not food.

[sigerson.livejournal.com]

whisk whisk whisk whisk whisk five shots of filipino coconut hooch whisk whisk whisk

[illuviel.livejournal.com]

Definitely the whisk. Ensure there are absolutely no traces of fat on the bowl or whisk. Bringing the whites to room temperature before beating, adding, cream of tartar (1/2 teaspoon per 4 large eggwhites, says this recipe)as a stabilizer , and using superfine sugar (I never have caster sugar on hand, but have used a blender or clean coffee grinder to smash up my own) all help create maintain maximum volume.

I don't like eating it, but I love making meringue.