Add the egg whites, liqueur
and lime juice to a nitrous oxide cream charger (You want the cream
charger not the soda
charger.) Shake, then double charge with 2 nitrous oxide chargers. Yield: About 1 cup.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella
or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.