Whipping your egg whites is a simple, but delicate process, crucial for the consistency and softness of your baked wonders. I collected a few basic tips to get them fluffy the easy way.
CHOOSE THE RIGHT BOWL
Use a small deep bowl with a rounded bottom and copper for the best results, but avoid wooden bowls, which usually retards the process and aluminum bowls, which can turn your whites slightly gray. Glass bowls work too, but you will need some help to get the right consistency.
GET MORE VOLUME AND CONSISTENCY
First bring the eggs to room temperature for 20 minutes, then begin beating them at a slow speed and gradually increase the speed to high. If you still find difficulties, add a pinch of salt or a couple drops of lemon juice to facilitate your work.
KNOW WHEN TO STOP
When your egg whites get fluffy and stiff peaks form, stop beating them, otherwise they will simply liquify again. Use them immediately, don’t let them sit or they will lose their body.
Now you know how to whip egg whites to perfection!
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