I keep my eggs in the fridge, should I let them come to room temperature before using them in baking? My egg whites won’t whip up properly, what could I have done wrong? Any presence of fat will inhibit the whipping properties of egg whites. Usually, this comes from a little bit of egg yolk that found its way into the egg whites, or a bowl or whisk that was a bit greasy. Caster sugar is more finely ground, making it more suitable for pastry applications to avoid crystals remaining in the finished preparations.

Source: The Irish Times June 15, 2020 04:52 UTC