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Chemistry

How science can help you whip up perfect egg whites for your bakes

Egg whites are key to so many baked goods but can be tricky to work with. These tips will help you master the technique, says Catherine de Lange

By Catherine de Lange

8 May 2024

Beaten egg whites with sugar for Meringue in a mixing bowl with an electric hand whisk. Cooking process with kitchen utensils.

Olga Mazyarkina/Getty Images

Last week was the Jewish festival of Passover, when it is forbidden to eat any leavened products. That means all raising agents, as well as flour, are off-limits. Even so, there are dozens of traditional Passover cakes and biscuits, and mastering the techniques behind them can help you with all sorts of other bakes too. My go-to is the humble cinnamon ball, a sweet, soft biscuit with a crisp outer shell.

In general, the key to achieving airiness in your bake without raising agents will come down to using egg whites. These essentially consist of proteins and water, and…

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