Tip Friday Beating Egg Whites
I learned how to beat egg whites on Tip Friday at Marilyn's Treats! #tipfridayClick To Tweet
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.
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Thank you for sharing with us at #JoyHopeLive!
You are welcome Mary! See you next week.
Thank you so much for sharing your post with us at the #AnythingGoes Link Party! See you next week.
Thanks Sandy!
I 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!
Nikki this is a fail safe tip! I don’t like fool prof as that just tempts fate! 😉
Great 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.
Thanks so much Quinn. I will be there Thursday!
Great tip, Marilyn! I made meringue once and it turned out well! Great post for #TheLeisureLink!
Terri 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.
Thank you for your tip…Thank you for sharing at the Thursday Favorite Things blog hop
You are very welcome Betty. See you next week.
Whipping 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.
Thanks Sue! My pleasure.
Such a great tip you have here!
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess. I always enjoy your party.
Thanks for sharing your great tips for beating egg whites. I learned the hard way:-) Thanks for sharing with us at Merry Monday.
Thanks Sherry. So did I!
Nice tip, Marilyn.
Thank you for adding it to #tiptuesday.
Thanks Debbie. It is nice o find a way to incorporate my love of food into my need to teach!
I love your tips and this is a good one for sure!
Thanks 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!