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Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
After adding the sugar, beat egg white mixture on high speed just until stiff peaks form; do not overbeat.
Stir about a fourth of the egg whites into the egg yolk mixture to lighten.
Fold in remaining egg whites.
Transfer to prepared baking dish.
Place 1 to 2 in. of water in a sauce pan or skillet and lightly salt if desired. Bring to a…
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Holding the pastry bag with one hand while using the other hand to fill it can be tricky.…
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