I know that this can technically be done by hand - but I was wondering if people think that it could be done with an immersion blender? As a kitchen tool, would that kind of blending possible lead to stiff peaks?
Bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, Jennifer Colliau is a fan of cocktails that incorporate egg whites. Here she explains the three most important things to keep in mind when you use them, so you can make a great Ramos Gin Fizz. (See more raw egg cocktails.)