If you like meringue then you will need to know how to Beat Egg Whites.
Beating Egg Whites
Beating egg whites properly is the key to creating certain extra-light cookies, such as meringues or ladyfingers. Three things to remember: the bowl and beaters must be clean and grease-free. Use a stainless steel, ceramic, or glass bowl, not plastic. Egg whites will whip higher if they’re at room temperature before beating. When beating egg whites, at first you’ll have a puddle of clear liquid with some large bubbles in it. As you continue beating, the liquid will become opaque as it forms many more, smaller bubbles. If a point forms and then falls over immediately, the egg whites are at a soft peak. From here, 20 to 25 more strokes with a whisk will bring you to a medium peak, and another 15 to 20 strokes to stiff peaks. It’s extremely easy to go too far. When you start to see grainy white clumps, you’re beyond stiff peaks, and every stroke of the whisk or beater is tearing apart the network of air, water and protein you’ve worked so hard to create. You’ll also see a pool of clear liquid under the foam. The good news is that the foam still on top of the liquid will essentially still work. The bad news is that you can’t really fix what’s happened, other than to start over with new egg whites.
Want to make a lot of poached eggs at once? Learn about Poaching Eggs In Batches
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.
Mary Gilbert
October 19, 2015 at 6:25 PMThank you for sharing with us at #JoyHopeLive!
Marilyn
October 19, 2015 at 7:22 PMYou are welcome Mary! See you next week.
Sandy Sandmeyer
October 18, 2015 at 7:44 PMThank you so much for sharing your post with us at the #AnythingGoes Link Party! See you next week.
Marilyn
October 18, 2015 at 7:51 PMThanks Sandy!
Nikki Frank-Hamilton
October 13, 2015 at 10:03 PMI haven’t had beaten egg whites for a long time, I was afraid to try and mess it up, so thanks for this. I love that you were very specific about each step. Now I won’t be so chicken to try it again!
Marilyn
October 13, 2015 at 10:19 PMNikki this is a fail safe tip! I don’t like fool prof as that just tempts fate! ????
Quinn Caudill
October 13, 2015 at 11:59 AMGreat tips as always. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Please join us again next week and invite your friends to join.
Marilyn
October 13, 2015 at 8:18 PMThanks so much Quinn. I will be there Thursday!
Terri Webster Schrandt
October 12, 2015 at 11:41 PMGreat tip, Marilyn! I made meringue once and it turned out well! Great post for #TheLeisureLink!
Marilyn
October 13, 2015 at 10:14 AMTerri I make a lot of things one time only. Meringue is one of them. I love the look and it was fun to make but I am more of a whip cream fan. It was tasty, just something about the texture that put me off. Maybe I will try again at Thanksgiving for the folks that like it as a treat. I am glad yours came out well. My mom made the best meringus.
Betty
October 12, 2015 at 4:09 PMThank you for your tip…Thank you for sharing at the Thursday Favorite Things blog hop
Marilyn
October 12, 2015 at 6:43 PMYou are very welcome Betty. See you next week.
sue
October 12, 2015 at 3:19 AMWhipping egg whites can be very hit and miss. I love when I get it right and the peaks start to form – yay success! Thanks for sharing this tip with us Marilyn at #WednesdaysWisdom.
Marilyn
October 12, 2015 at 12:51 PMThanks Sue! My pleasure.
Jess
October 11, 2015 at 4:40 PMSuch a great tip you have here!
Thanks for joining Cooking and Crafting with J & J!
Marilyn
October 12, 2015 at 12:50 PMThanks Jess. I always enjoy your party.
Sherry
October 11, 2015 at 1:54 PMThanks for sharing your great tips for beating egg whites. I learned the hard way:-) Thanks for sharing with us at Merry Monday.
Marilyn
October 12, 2015 at 12:50 PMThanks Sherry. So did I!
Debbie
October 9, 2015 at 10:45 AMNice tip, Marilyn.
Thank you for adding it to #tiptuesday.
Marilyn
October 9, 2015 at 2:10 PMThanks Debbie. It is nice o find a way to incorporate my love of food into my need to teach!
Carlee
October 4, 2015 at 8:57 PMI love your tips and this is a good one for sure!
Marilyn
October 4, 2015 at 9:19 PMThanks Carlee! Looking at my Grama’s recipe books I saw she had a bunch of stuff like this jotted in the margins. I decided to share them for her!