Easy Methods of Whipping Egg Whites


  • Besides having balanced ratio of the cake recipes, techniques of whipping egg whites often determine quality of cakes. It’s unnecessary to beat the egg whites to stiff every time. The consistency of whipping egg whites depends on what kind of cake you are going to bake. Therefore you have to whisk the egg whites in a right way before savouring a piece of tasty cake.

  • Use the most fresh eggs in the cake baking. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled. Cold eggs are easier to separate than warm eggs. To achieve maximum volume when beating eggs, have them at room temperature, about 17C—22C.

  • Make certain that all mixing equipments are absolutely clean, and that inclusive of your hands. The bowl and and beaters should be free of fat particles. Egg whites will not increase to the desired volume if contaminated with any trace of oil. This is also true if any tiny speck of yolk appears in the egg whites. If you happen to have copper bowl in hand, it is ideal for whipping egg whites. A reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. If copper is not available, the next best choice is stainless steel. 1/4 teaspoon of cream of tartar for 2 egg whites can be added as a stabilizer, replacing the acidic properties of the copper. Lemon juice or vinegar will work as well. The ratio stays same as cream of tartar calls for the recipe. If possible, plastic and glass bowls should be avoided to use because plastic tends to hold some oil even after thorough cleaning. The naturally slick surface of glassware doesn't give much traction for the egg whites to climb the bowl. Never use aluminum which reacts with the egg whites causing them to turn slightly gray.
  • Whether to use a hand-held electric mixer
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    or a stand mixer
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    really depends on the number of egg whites whisked at one time. I choose using a stand mixer when I have to beat more than 3 egg whites, otherwise, I prefer to whisk egg whites with my hand-held electric mixer. That’s not to say that egg whites cannot achieve their full volume manually beaten. A bulb whisk
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    works fine and for sure more wires bring on faster results. Spiral version works easier than the flat one. Start at a slow speed and gradually increase the speed until the egg whites reach their full volume. Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.

  • Some professional pastry chefs suggest adding a pinch of salt with the raw egg whites at the beginning of beating. Because salt not only enhances flavors but also helps to make the whites beat more easily. However, some feel salt decreases the stability of whipped up egg whites and prefer adding it along with other dry ingredients. When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar. Set your mixer on low and start beating. In about 10 seconds you should have frothy and foamy egg whites.
  • Sugar not only adds sweetness, it also stabilizes the egg whites and helps producing a more smooth meringues. When whipping egg whites for soft macaroons, use just one part sugar to one part egg white, i.e. beating 1 egg white with 2 tablespoons of sugar. Or use 2 parts sugar, 4 tablespoons, to whip up one part egg white. If less than 2 tablespoons of sugar to whisk one egg white, the foam will not set and the meringue will shrink. Besides weight ratio, timing plays another important roll in whisking egg whites. It is very important to be aware of when you add the sugar to the egg whites. If whisking in 1/4 cup or less of sugar, then add at the beginning. Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume. Sugar, if added too soon, will likely inhibit egg whites from foaming. If too late, sugar not completely dissolved, and you most likely end up having dull and over-whipped egg whites. Always add sugar in a stream, slowly at the side of the bowl while the whites are being whipped. Avoid dumping it in the center, unless you want to experience how beaten egg whites deflate.

蛋白/Egg White/Albumen/Poggle/Glair/Glaire can go through 4 stages ( 5, if inclusive of the stage before beaten-up) when beaten depending upon the end result needed. Do NOT stop the mixer in between.


  1. #Foamy Fluffy: Large bubbles, very loose with a cloudy, yellowish liquid developing into bubbles.



  2. #Soft Peak: Bubbles have tightened into a white foam with a soft ribbon that folds back into itself. You can pull the whites into a "2-3 centimeters peak" but they won't hold the shape.


  3. #Firm Peaks: Glossy, firm and smooth like fresh heavy cream. You can pull whites into a peak that will curl but not stand.


  4. #Stiff Peaks: Glossy and very stiff. Best for baking chiffon cakes.


  5. #Over Beaten: If egg whites are beaten to dry and dull, they are over-beaten. Watch carefully, because egg whites can go from stiff to dry and over-beaten in as little as 30 seconds.

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