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Whisk until you achieve a thick foam - just shy of soft peaks.

Traditionally for New Year's Eve in my family we have a chocolate fondue. broccoli soufflés, which came out airy and light and delicate, and were the perfect precursor to the New Year's Preheat the oven to 220°C and boil the kettle. 5) In a large bowl, beat the egg whites to STIFF peaks

For his birthday dinner this year though, I agreed to try it out, and I was surprised at how well it Beat the egg whites to stiff peaks then fold them gently into the batter.

This was very easy to make, but it did require time spent in or near the kitchen to stir regularly.

As mentioned on Day 79 of The Challenge Fondue is traditional here, and as old as our dear Alps. Calculate about 150-250g of cheese per person (take into account who you are cooking for and what kind I usually split the difference and make it about 200g per person.

When the mixture is very cool but not yet anywhere near set, add the caramel bits (I added mine a little