Fold In Egg White. You Must Pay Attention to This

Fold in the egg whites: Gently mix the ingredients together

If you stir too vigorously, you will destroy the air bubbles that have formed when whipping and the whipped cream will collapse.

1. Always add the stiffly beaten egg white to the dough as the last ingredient.
2. Don’t use a whisk, it’s best to use a spatula.
3. Insert the spatula into the batter and use it to carefully lift it off the bottom and rim of the mixing bowl over the beaten egg whites.
4. Do not stir the mass, but make sure to only make lifting movements with the spatula.
5. Tip: If you have large amounts of dough to work with, fold in the egg white in portions. This keeps the air bubbles intact.