ANGELIC TECHNIQUE
Beat egg whites until foamy, about 1 minute. With mixer still running, add first addition of sugar, followed by cream of tartar, salt,
Baking Tips
Kneading dough to develop the gluten structure is an essential part of the majority of yeasted dough recipes. But how do you know when you’ve kneaded enough? Enter the windowpane test: Pinch or cut—but don’t tear, because this damages the gluten stra
