Proteins, whipped into a thick foam, or, as the chefs say, to hard peaks, are used in many baking recipes and not only. Here and various soufflés, meringues and meringues, glazes and cream. Regardless of the purpose for which you whisk the whites, there are several factors that can negatively affect the protein foam and turn your exciting culinary adventure into a disaster.
It is necessary
- - eggs;
- - sugar or granulated sugar;
- - acid.
Instructions
Step 1
Freshness of eggs It is best to beat eggs, which are at least 3-4 days old. A fresh egg has a "thicker" protein and is more difficult to beat, giving less volume. In an "older" egg, the protein is thinner, and although the foam from it is less stable, there is more of it.
Step 2
Separating the Protein Remember that it is much easier to separate chilled white from the yolk than warm, so keep your eggs in the refrigerator until you break them. Do not let the yolk get into the bowl with the whites, it will not allow them to take the required volume. If, nevertheless, a little of it gets into the container, get the blotch out with half an eggshell. Do not under any circumstances try to do this with your fingers, even if you are sure that they are absolutely clean. There is always some oil on your skin, and it also prevents the formation of foam.
Step 3
Protein temperature Bring the egg whites to room temperature before whisking. Yes, cold whites whisk faster, but warm ones give abundant fluffy and persistent foam, they have more air bubbles.
Step 4
Cookware Prepare an impeccably clean and dry glass, stainless steel or copper bowl. Plastic dishes often absorb grease and moisture. Even a few drops of water can ruin your meringue. That is why it is not recommended to whip the protein in rooms with high humidity.
Step 5
Mixer speed Begin whisking the egg whites at low speed, gradually moving to medium speed. The more you beat the foam, the less bubbles become in it and the more they are formed, which increases the volume and gives a stable structure.
Step 6
Introducing Sugar Do not add sugar or powdered sugar before whipping the egg whites. Doing this will double the time it takes you to get stable, stable foam. On average, at least 2 tablespoons of sugar are placed on one protein. When you have added all the sand without stopping whipping, take a little foam and rub it between your fingers. It should feel smooth, without grains, but not too hard. If you feel any sugar crystals, keep whisking until they dissolve.
Step 7
Stabilizers An acid such as lemon juice, tartar, or vinegar will serve as a foam stabilizer. Use about ½ teaspoon of one of these ingredients for every 4 proteins.
