Lazy lazy lazy. I love making whipped cream. It’s not difficult or all that time consuming, but lazy lazy lazy. So we have a whipped cream gadget. Cream, flavours, touch of sugar goes in—seconds later whipped cream comes out.
Speaking of whipped cream and other delights, I also love to make meringues, whether for pie toppings or meringue cookies. Again, it’s a wonderful process and neither difficult nor time consuming. But lazy lazy lazy.
Before I ruin a few perfectly happy egg whites (and possibly the dispenser), I thought to ask here—if I put in a few, shake the hell out of it to break up some of the protein strands, add a bit of cream of tartar, can I get insta-meringue?
