Whipped egg whites are used in the preparation of various desserts, soufflés, meringues, biscuit dough. When whipping, the whites can turn into a dense, soft creamy foam. Whipped correctly, they will add airiness and lightness to the finished dish.
It is necessary
-
- - egg whites;
- - a bowl for beating;
- - mixer;
- - lemon juice
- acetic acid
- tartar or salt.
Instructions
Step 1
Prepare the utensils for whipping the whites. A copper container, as well as glass, ceramic or stainless steel, is best suited for this purpose. Do not use aluminum or plastic dishes. The container must be clean and completely dry. Before whisking, wipe the sides of the cup and the mixer beaters with lemon juice and then dry them.
Step 2
Choose fresh eggs for whipping. Although it will take longer to whip, it will also retain its volume for a long time. Carefully separate the white from the yolk using, for example, a paper funnel. There should not even be a drop of yolk in the protein.
Step 3
Begin whipping the egg whites with frame beaters at low speed. Gradually increase the speed of the whisk as you whisk. Make sure the whisk reaches the bottom of the dish.
Step 4
Whisk the whites until the state indicated in your recipe. There are 4 stages of whipped proteins: foam, soft peaks, hard peaks, overly whipped proteins. The whites, whipped into foam, remain liquid, bubbles form on their surface, but they still do not hold their shape. With further beating, the foam becomes white and damp. The whites, whipped to soft peaks, settle quickly. Proteins reach their maximum volume (4-5 times the initial volume) at the stage of solid peaks. The foam acquires a shine, does not flow when the bowl is tilted. And when the proteins get grainy and dry, then you have overdone it. It is necessary to add fresh protein and start beating the mass again until the required consistency.
Step 5
Add lemon juice, acetic acid, tartar or a pinch of salt to the whites during the foam stage to add stability to the whites. In addition, the whipping process will go faster, and the mass will turn out to be more uniform.
Step 6
Insert the whipped egg whites into the dough or cream very carefully, in small portions, stirring in one direction from bottom to top.
