Whipped egg whites… It seems simple, but most of us get anxious at this moment. After all, the outcome of the entire recipe often depends on the consistency of the egg whites. What you need to know for the perfect result!
- **Take an aluminum bowl. Why not plastic? It’s all about temperature. An aluminum bowl won’t heat up as much as a plastic one would. In ancient times in Italy, they used copper bowls, but I doubt you have one of those at home.
- **Eggs should be fresh and at room temperature.
- **It’s crucial to remember that the bowl, beaters, and any other utensils used for beating the egg whites must be perfectly clean and dry!!!
- **When separating egg whites from yolks, make sure not even a tiny bit of yolk gets into the whites. Even the smallest amount can ruin the final result of whipped egg whites.
- **For the best results, you can add cream of tartar. It helps maintain the consistency of whipped egg whites. If this ingredient isn’t available in your store, you can replace it with lemon juice (a few drops will be enough). These ingredients are added before you start whipping the egg whites.
- **If you’re using an electric mixer to beat the egg whites, start at low speed and gradually increase to high speed.
- **Under no circumstances should you add sugar right from the beginning. Start adding sugar when you see that the egg whites begin to form stiff peaks. Sugar should be added gradually.
- **If you need to fold your egg whites into any other batter or cream, use a silicone or wooden spatula. Fold the egg whites gently, using a top-to-bottom motion, to avoid breaking the egg whites’ consistency.
