Whipping cream is a small art for many people – let the mixer run for a few seconds too long and you'll find butter in the bowl. Whipping egg whites is actually child's play – or so you would think. Nevertheless, there are mistakes that can be made when whipping egg whites. Suddenly, despite all efforts, the egg whites won't stiffen and the poor mixer starts to overheat. But what went wrong and what should you look out for when whipping egg whites?
The secret of beaten egg whites
Now there are certainly thinkers who ask themselves: why only whip the egg white, why not the whole egg? Well, the egg white alone can be whipped into a light and airy mass, which makes cakes, tarts, and other pastries fluffier. A cream filling with beaten egg whites also gets a completely different consistency that a whole egg folded in would never achieve.
How do I get perfect beaten egg whites?
For the egg whites to become nice and stiff, the yolk must first be separated from the white. This should be done carefully, because if even a little bit of yolk remains in the white, you will never get nice beaten egg whites. The foam will not become stiff, but will remain spongy.
Professional chefs therefore advise: carefully remove the yolk and place the egg white in a completely fat-free bowl. Also use a clean, fat-free Whisk
Once the egg whites have thickened a little, add a pinch of sugar. The sugar ensures that the egg remains stable. You get particularly nice beaten egg whites if you add a pinch of salt.
Advantage over cream: you cannot really over-whip egg whites. Nevertheless, the egg white can separate from the water – so you won't get a nice product either. Therefore:
- start stirring slowly and gradually increase the speed
- carefully separate yolk and egg white
- and use clean, fat-free bowls
Now nothing can go wrong and the dessert will be a success!
Photo by Sabine, meinhaushalt.at
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