Chiffon-A light, airy pie filling made with beaten egg whites and, in most cases, gelatin. Custard or pastry cream are two options. The thickening or setting of a liquid is caused by the coagulation of egg protein.
Chiffon-A light, airy pie filling made with beaten egg whites and, in most cases, gelatin. Custard or pastry cream are two options. The thickening or setting of a liquid is caused by the coagulation of egg protein.