The Great British Baking Show Recap: Egg Whites of Their Eyes
Opening comedic sketches were dropped this season; producers introduced the first Meringue Week, emphasizing British meringue prominence and differences among French, Swiss, and Italian meringues.
When Making Chiffon Cake, Here's Why It's Crucial To Separate The Eggs - Tasting Table
Separating egg whites from yolks is essential to achieve chiffon cake's light, airy texture; yolk fat prevents egg whites from forming stable air bubbles.
How to turn a single egg and rescued berries into a classic British dessert
One egg white makes enough elegant meringue shards to top over four puddings, pairing beautifully with strawberries, basil and a black pepper meringue in an Eton mess.