This is the whisk that Julia Child made famous, and it's the one to use for incorporating air into bowls of egg whites or cream— think meringues, soufflés, cake batters, and whipped creams. Use it, too, when a recipe calls for mixing together dry ingredients, like flour, salt, and baking powder, baking soda: It distributes and helps break up any large bits, often eliminating the need for sifting. The balloon should have at least eight sturdy, flexible wires.
