2. What are the four stages of egg white foam development? 3. Why is it necessary to warm the egg whites up to room temperature before whipping? 4. What effect would you expect chilled egg whites to have on foam formation? 5. What ingredients in the meringue recipe stabilize the egg white foam? At what stage are they added and why? 6. It is important to carefully separate the egg whites from the yolks. Why? What effect would egg yolk have on foam formation?
