13 Oct How to Beat Egg Whites
How to Beat Egg Whites
13 October 2020
PREP. TIME: 5 min
Depending on the recipe you are using you may need foamy egg whites; soft, billowy mounds or stiff peaks. Follow the instructions below for how to get the best egg whites every time.
Eggs are easier to separate when cold.
Egg whites beaten at room temperature become billowy, voluminous, and more stable.
Avoid making meringues, pavlovas or Souffle on humid days - the humidity may cause them to sink - before, during or after baking.
If you have a jar full of egg whites in the fridge or freezer and no clue how many eggs you have in there : 30g of white only = approximately 1 large egg
USES FOR EGG WHITES:
Pavlova; Meringue; Souffle; Frying batter; Royal Icing; Lightening an Omelette or Whipped Cream
A stand mixer with a balloon whisk
A mixing bowl and whisk
Beat at Medium speed until foaming - approximately 1 minute
Increase the speed to Medium - High for approximately 1 minute for soft, billowy, mounds.
(If adding sugar - as for a meringue or pavlova, do this at this point. Keep the motor running and add the sugar - a tablespoon at a time. Whip until all of the sugar is dissolved before adding any more and so on).
Whip at high speed for another 1 -2 minutes for stiff peaks.
(If making meringue or pavlova - the addition of a mixture of cornflour and vinegar to the egg whites at this stage will further help stabilise the egg whites when baking. Check your recipe for quantities - be sure to combine well).
If using flavourings such as rose water - add at this stage and combine well.
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