Protein is the basis for many desserts. Air meringues are baked from them, boiled and served with milk sauce. Baskets and puff tubes are filled with protein cream, and excellent decorations on cakes are obtained from plastic drawing mass. For all these desserts to work, the whites need to be whipped correctly.
It is necessary
-
- 4 egg whites;
- 8 tablespoons of sugar or powdered sugar;
- lemon acid.
Instructions
Step 1
Chill the eggs before beating. Keep them in the refrigerator until ready to cook. It will not hurt to put the utensils for whipping in a cold place - this way the process will go faster, and the foam will be stronger.
Step 2
Crack eggs gently, one at a time, over a separate cup. Do not spill the yolk, otherwise the protein will not be fluffy. Remove any pieces of shell that have accidentally fallen into the cup with a corner of a paper towel.
Step 3
Find a suitable container for beating. The dishes must be dry and absolutely clean, free from traces of grease. Choose a bowl or saucepan that is deep enough - in the process of beating, the mass will increase several times.
Step 4
Pour the whites into a container. Beat the mixture with a wire whisk, making even movements in one direction. When the mass starts to increase in volume and the foam bubbles become small, start adding sugar or pre-sifted powdered sugar to it in small portions. At the end of whipping, add a little citric acid or a few drops of lemon juice to soften the cream.
Step 5
When whipped correctly, the whites are fluffy and dense enough to form stable “spikes”. If 10 minutes after you start whipping, you are unable to achieve a high froth, place the container of egg whites in a saucepan of cold water and continue working. Do not add sugar to the under-risen mass, otherwise you will not be able to bring it to the required splendor. From ready-made proteins, you can cook meringues or make meringue cakes.
Step 6
Use a protein custard to spread the cakes and toppings for waffles and cakes. Cook a thick syrup with half a glass of water and 8 tablespoons of sugar. In a separate bowl, beat the whites into a dense, high foam. Without stopping whipping, pour hot sugar syrup into the mixture in a thin stream. Stir the cream constantly with a whisk, making smooth circular motions.
Step 7
After brewing, add a drop of citric acid to the mixture. If necessary, the cream can be tinted with natural or artificial colors and added flavors such as vanillin. Stir the mixture thoroughly with a whisk. The cream should be used immediately after preparation. Whipped egg whites are a perishable product that cannot be stored for a long time.
