Separate Foaming Method

Once again, eggs are on my mind. The first installment was hosted by the lovely Lauren over at The Elephant’s Trunk and we talked about The Wonders of Italian Meringue.Today we will be discussing another magical product, made possible by your friend, The Egg.

When whole eggs are separated and whipped into two foams then folded together with other ingredients, it’s called Separate Foaming. Normally used for lady fingers and roulades, it’s the sturdiest foaming method and will not collapse when piped or spread. It also has no fat added, so you might want to sprinkle some bacon in there! I’m joking. I think. When making these, things to take into account:

• Prepare your pans, sheet trays and piping equipment because this is still a delicate foam
•  If you only own one KitchenAid bowl (like most of us) whip your whites first and then your yolks. I know, it sounds crazy and whites won’t wait but trust me, I prefer letting my whites wait a few minutes then having them not rise because of a speck of yolk in the bowl. So beat you whites, place in bowl and beat yolks. Add WHITES TO YOLKS….
• And on that subject, always add the lightest foam to the heaviest one. TEMPER 1/3 of the whites into the yolks, just to soften them up. Then softly but efficiently fold in the rest of the whites and flour.

 

No need to wash that bowl!

Temper and then add the rest!

Vintage Flour Sifting Pictures!

What to do with a bunch of lady fingers? I eat them, because lady finger calories don’t count. It would be un-ladylike. hahaha, get it? Ahem, Sorry about that. You can use them to make the outside of a Charlotte..

 

or soak them in espresso and use them as a base for Tiramisu! If you make a sheet tray of the batter spread, you could make a Roulade filled with Fluff and iced with Nutella. I’m making Tiramisu tomorrow with these! What would YOU use them for?