The eggs should be at room temperature so that the beaten egg whites can be beaten very stiffly. Carefully separate the egg whites and yolks. It is best to put it over an extra bowl so that the whole egg white mass does not become unusable, if an egg yolk breaks down and flows into the egg white. The beaten egg white only becomes really firm when the mixing bowl and the whisks of the food processor are fat-free and really clean. First whip the egg whites a little and then let the sugar gradually trickle in. If the beaten egg whites still do not become stiff, you can add a few drops of lemon juice or cold water while beating. Do not let the finished beaten egg white stand for too long, as it gradually loses its volume again.

All data per 100 g:
49 kcal
1 g
11 g
0 g

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