Whipping Egg Whites (Beating Egg Whites)
Everything you need to know to get perfectly whisked egg whites every time. When you whisk egg whites what you are actually doing is whisking air into them. The result is tiny little bubbles of air living inside your egg whites. It is these air bubbles that give egg white based desserts that light and airy texture.
Instructions
- Place the egg whites in the stainless steel bowl.
- Add a small pinch of salt (optional).
- Whisk vigorously with the balloon whisk until desired consistency is achieved.
- Note: See below for the consistencies called for in most recipes.
- Egg whites whisked to soft will appear slightly foamy and will leave a soft rounded trail where the whisk has been. Soft peaks are what you want for souffles and mousses as they will be folded with other ingredients. Stiff whites do not incorporate other ingredients well.
- Egg whites whisked to stiff will feel harder to move the whisk through, they will appear shiny and they will stay standing up in peaks when you lift them up with the whisk. Stiff peak egg whites are what you want for meringue nests or Pavlova’s.
- Egg whites that have been over whisked will start to form little individual sections, as though the whole mix is a series of small cotton balls piled together.
Notes
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