Egg Whites for Whipping Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and the beaters should be perfectly clean. Bring your egg whites to room temperature prior to whipping. Start out slow and build up to a higher speed. If you must use sugar, use it towards the end. The sugar weakens the peaking performance. The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating. The bowl itself can make a very big difference when beating egg whites. Copper bowls are ideal, since they react chemically with egg whites to form fluffy, high peaks. When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl. Avoid aluminum bowls as they can cause whites to turn gray. Also avoid using wooden or plastic bowls, which tend to absorb oils from other usages and can retard your whipped whites. When your egg whites get fluffy...STOP! If you overbeat them, they will liquefy again.
Posted on: Fri, 19 Dec 2014 22:13:01 +0000