- Dec 18, 2013
- Reaction score
I have been separating my egg whites and adding the yolks to my recipes and then beating the egg whites until they are stiff, then I fold them into the batter at the end. I have noticed that doing this even though it is an extra step, has been making the things that I make really fluffy and moister. Is there anything else that may be a little easier to do to reach this same element of fluffiness?