Wonderful post! Regarding over-beaten egg whites, Julia Child said, "You can easily overbeat egg whites in an efficient machine -- they lose their velvety shine, turn dull, look grainy and slightly lumpy, and, worse, lose their puffing abilities. You can usually bring them back into shape by beating in another egg white, which will not disturb your recipe proportions." This has worked for me, so I'm passing it on. Yet another "save" for those of us who commit kitchen goofs! Well, trust Julia to know, eh? I've never tried that one. I have been known to reach for the meringue powder and mix some of that in for "insurance". Thanks so much for the tip! Susan

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