Folding Egg Whites

Plain whisked egg whites are the lightest of all ingredients and are therefore the most difficult to combine with other mixtures; they should be folded in very carefully. Meringue is firmer than plain whipped whites, so in sweet recipes, some sugar should always be added to the whites to stiffen them. The lighter the basic mixture, the easier it is to fold in egg whites; heavy mixtures should first be lightened by stirring in a portion of the whipped whites before folding in the rest. To avoid a heavier mixture sinking to the bottom of the bowl, add it on top of the whites.