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Old 02-29-2004, 11:32 AM   #11
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Egg whites like to be at room temperature for whipping, it helps them reach macximum volume. make sure you whip 'em good, underwhipping can cause weeping later on, they need to be nice and dry. At school they taught us to turn your bowl upside down, and if they stay put they're done. :roll: I think that's in the "don't try this at home folks" category!

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Old 03-01-2004, 07:01 PM   #12
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i thought i had made a post to this question but i don't see it so i am posting again. i guess i didn't make my question very clear sorry about that but i did get a kick out of the answers :D i went and got some good sugar and made one over the weekend that did help i tested the egg white to make sure i couldn't feel any sugar maybe that was my problem the next one i am going to cool in the oven to see how that goes. thanks for your help and i promise the next time i will try and make my question so you know what i am talking about not what i am thinking

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