Tip sent by Mona Guerra from Belo Horizonte – Minas Gerais
Photo: Classy Miss Molassy
To make mousses without colorless gelatin and have the same result, just add a pinch of salt and beat well.
It will be very hard and creamy at the same time. This little secret is also valid for any recipe in which it is necessary to use egg whites, such as sighs and macarons.
* This tip has not yet been tested by the ICKFD, but in relation to macaron, made with French meringue, the tip is not valid, as the whites should not be extremely hard, as they start to release water.
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