Whipped egg whites are common in the pastry kitchen or bakery. Found in souflées, mousses, cakes, waffles, buttercream, and more, egg whites are the key to a light and airy end product. In some baked applications, such as joconde, egg whites provide the only leavening, so it's crucial to ensure they are whipped properly. And in any application, a stable egg white foam will provide maximum lift and structure.

In this collection of egg-centric articles, we'll explore this humble yet miraculous ingredient in order to better understand our recipes and troubleshoot undesirable results.