This was by far one of the most violent taste tests we've had at Serious Eats world headquarters—we butchered off ears, cottontails, and hind legs, trying not to think too hard about former fluffy pets or Thumper. But hey, we needed to find the best of the hippity-hoppity chocolate Easter rabbits (and carving matzo wouldn't have been as fun).
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This slideshow will take you through the process of achieving perfectly beaten egg whites, from the whole egg to stiff peaks.
I did my best with our family's old hand mixer but always wondered, do they really mean light and fluffy? How could a stick of butter and some sugar ever be anything but thick and heavy?