Perguntas sobre 'claras de ovos'

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-beaten egg whites. What is the reason for this di...

Na noite de sexta-feira, preparei tiramisù e refrigerei-o até servi-lo no dia seguinte, acho que mais ou menos horas 20 depois. A textura da camada de creme parecia bem quando eu a preparei, mas quando a serviu, estava granulada. Ainda tinha um s...

So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i exchange them ? How does it thickens while using only Yolk if the protein is in the Whi...