Ingredients

4eggsegg whites, a little salt, sugar, whitevinegar

Method

1. Beat the 4 egg whites until small bubbles appear on the surface.

2. Add a bit of salt and one drop ofwhite vinegar, followed by a spoonful of sugar (use a regular small metal spoon). Continue beating the egg whites.

3. Beat until slightly thickened (the consistency should resemble foamy bath gel), then add another spoonful of sugar. Keep beating.

4. Continue beating until it feels thicker than in step 3, and add one more spoonful of sugar before continuing to beat.

5. After about 10 minutes of beating at step 4, test by lifting the egg whites with a beater; if they hold their shape and stand upright, yourmoussehappily indicates that the meringue is done.

Tips

1. The process is simple but requires patience.

2. When making mousse, use a large bowl as the foam will increase significantly during beating.

3. The resulting mousse may be generous in quantity; if not used all at once, store any leftovers in an airtight container or freezer bag and refrigerate.Next time you need to use it, pour out the stored mousse and beat for about 3 minutes until it regains its previous consistency.

Ingredients

　　whipping cream, finesugar

Method

1. Buy a carton of whipping cream, preferably Nestle (other brands may not work as well).Usually available in large supermarkets like Metro, Walmart.

2. Pour the cream into a container and beat it in one direction, adding fine sugar three times during the process.The more sugar you add, the easier it is to whip.

3. Keep beating for over 15 minutes continuously; or use an electric beater (only 2-4 minutes required).Ingredients

egg whites

sugar

beater

Method

1. Place the egg whites in a bowl that has no water.

2. Add some sugar, then beat with a beater.

3. Continue beating until it holds its shape when inverted over your head.

Until it no longer drips when held upside down on the head.