10 pieces Egg white
3/4 cup Sugar
1 tsp Lemon juice
1/2 tsp Salt


Pass the egg white through a fine mesh sieve and stir in sugar in a casserole dish. heat to 50 °C (122 °F). Ensure that the sugar fully dissolves. Beat briefly with an egg whisk, remove from the heat, and cool the dish by placing on ice water. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.


Can be served warm by pouring the mixture into the whipper without cooling, and then foaming and keeping warm at max. 75 °C (167 °F). The mixture can also be cooked au gratin or dried.

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