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Set batter aside. 5. Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak.
Take your electric whisk and whisk, whisk, whisk until it gets a little foamy at the sides.
Whisk well.
Whisk thoroughly.
Whisk and set aside.
Whisk again before using.
Whisk, whisk, whisk, go their heads as she passes by.
A whisk?
Slight problem.
A slight?
Add the wine and whisk, again moving the bowl on and off the pan now and then, for eight to 10 minutes, or until the mixture has thickened to a fluffy, custard-like consistency and has a slight shine.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com