Perfectly Whipped Egg Whites: A Guide for Meringues and More

How to properly beat egg whites into a thick foam with sugar. The secrets of cooking do not lie in secret parchments and encrypted ingredients. Most often, this is knowledge of the chemical and physical processes of interaction of substances and the conditions of these processes. I often receive comments that the whites are not whipped, what to do. I want to share the rules I know to avoid food spoilage in your future kitchen experiments. If the rules are followed, but the whites are not whipped, it’s all about the eggs.
cook time: 1h
Ava Prescott
Perfectly Whipped Egg Whites: A Guide for Meringues and More

Nutrition Facts (per serving)

280
Calories
66g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Sugar 120 g
Egg whites 60 g

Recipe instructions

Step 1

Step 1
The ratio of protein and sugar is 1 to 2. The best age for eggs is 3-5 days (in a good store they are just like that). It is best to use finely crystalline sugar. If the crystals are large, grind in a coffee grinder.

Step 2

Step 2
At home, it is better to beat egg whites at room temperature. The optimal amount of whites for whipping is 2-3. A blender is not suitable for whipping egg whites.

Step 3

Step 3
Mixer dishes and whisks must be grease-free and dry. To be on the safe side, you can wipe the inside of the dishes with a slice of lemon. You need to separate the whites one at a time, pouring them into a mixing bowl, so as not to spoil the whole mass if the yolk gets in.

Step 4

Step 4
Add a pinch of salt to the whites and beat first without sugar at low speed.

Step 5

Step 5
When foam appears, increase the speed to maximum and when the foam becomes fluffy, add sugar in a rain.

Step 6

Step 6
After this, beat until the sugar dissolves, but no more than 5-6 minutes.

Step 7

Step 7
If you want the mixture to be more glossy, add citric acid or juice, but this is not necessary.

Step 8

Step 8
Drying should be done at a temperature no higher than 100 degrees for 40 minutes to two hours. Depends on the size of the product. Itʼs ready when it comes off the parchment easily.

Additional rubrics

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