Chantilly Cream

Ingredients

• 12 egg whites
• 0.5 kg sugar
• 1 cuartillo heavy cream

Instructions

1. Beat the egg whites vigorously until they form stiff peaks. Gradually add the sugar while continuing to beat. In a separate bowl, beat the heavy cream until it is very thick and well whipped. Fold the cream into the egg whites, stirring only gently as you combine them—do not overbeat the mixture once combined.