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Preparation: 5 min.
Cooking: none
Ingredients
• 200ml whipping cream
• 1 tsp icing sugar
Preparation: 5 min.
Cooking: none
Ingredients
• 4 egg whites
BASIC PREPARATIONS
20
Whipped Cream
20 minutes beforehand, place the cream and main bowl in
the fridge.
Take the bowl from the refrigerator and fit on machine. Fit the
egg whisk.
Pour the cold cream into the bowl.
Close the lid and remove the pusher. Switch on.
When the cream is sufficiently stiff, add the icing sugar and
switch the machine on for a few final seconds.
The preparation time will vary according to the type of
cream you use. Make sure the cream is not over-whipped,
otherwise it may turn to butter.
Egg Whites
Break the eggs and separate them (the yolks can be kept for
making custard, crème patissière, omelettes, etc).
Make sure the main bowl is perfectly dry and free from
grease, then fit the egg whisk. Place the egg whites inside, fit
the lid and remove the pusher.
Switch the machine on and immediately add a pinch of salt
(for a savoury recipe) or sugar (for a sweet recipe) via the
feed tube, as this helps to stiffen the beaten egg whites.
Leave the machine running for about 4 minutes.
You can use this recipe for meringues, mousses or cakes.
We recommend processing for 1 minute per egg white used.
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