I was trying to make eggs form stiff peaks yesterday, it didn't happen. Any tips?!
I have to use either a spoon, fork or hand blender but I can't make whipped cream or stiff peaked egg whites!.
It was so annoying that no stiff peaks formed, my whole dessert failed and I was so disappointed cause it my first go at making a meal myself!.
Can you give me advice please!?Www@FoodAQ@Com
It was so annoying that no stiff peaks formed, my whole dessert failed and I was so disappointed cause it my first go at making a meal myself!.
Can you give me advice please!?Www@FoodAQ@Com
Answers:
that was a long explanation above, try this before you read all that make sure the bowl, the wisk or any utensil you are using
must must be claen from grease or anything, i cant stress that enough!. The grease will break it down and you wont get whipped cream!. Hope this workedWww@FoodAQ@Com
must must be claen from grease or anything, i cant stress that enough!. The grease will break it down and you wont get whipped cream!. Hope this workedWww@FoodAQ@Com
Agree with the point that everything - bowl & beater - must be perfectly clean & dry!. also make sure no egg yolk in there at all as this can stop it whipping!. When you're separating the eggs, if a little egg yolk does get in, try using a clean egg shell to scoop it out, to save you having to throw it all away & start again!. Can't really whip egg whites with a spoon or fork - just not quick enough!. Maybe would work with a hand-mixer, but you'd have to be fast - could you borrow a friends electric mixer for your next occasion!? also, try just a little dash of white vinegar in there before you gradually add the sugar - helps it to be nice & shiny!. Hope it's a better experience for you next time!Www@FoodAQ@Com
Let your eggs come to room temperature - don't use them cold from the fridge!.
You can beat the whites with a pinch of cream of tartar until they make firm, but not stiff peaks!. I use a handheld mixer, but have not had the need to use the cream of tarter in my souffles!. The beaters & the bowl need to be clean!. Any shells or bits of yolk will inhibit the growth!.
Carefully fold the whites into the yolk mixture (not the reverse)!. Be gentle so the whites don't lose volume!.Www@FoodAQ@Com
You can beat the whites with a pinch of cream of tartar until they make firm, but not stiff peaks!. I use a handheld mixer, but have not had the need to use the cream of tarter in my souffles!. The beaters & the bowl need to be clean!. Any shells or bits of yolk will inhibit the growth!.
Carefully fold the whites into the yolk mixture (not the reverse)!. Be gentle so the whites don't lose volume!.Www@FoodAQ@Com
Make sure that when you separate the eggs, none of the egg yolks get mixed with the whites!. If the yolk breaks, scrap it and use another egg!.
also, using a mixer would be the easiest way since you need to beet the whites at a high speed!.
For some extra help, add a tsp!. of cream of tartar!.Www@FoodAQ@Com
also, using a mixer would be the easiest way since you need to beet the whites at a high speed!.
For some extra help, add a tsp!. of cream of tartar!.Www@FoodAQ@Com
when you want egg whites not the yolks to get stiff whisk the whites on there own then add icing sugar anout 4-5 tablespoonsful per 2 eggs!.then whiskWww@FoodAQ@Com
put your mixing bowl in the freezer for 30 minutes before you start to beat the egg whites!.Www@FoodAQ@Com
Get a hand held electric whisk, they are about ￡10 in Argos!. I wouldn't be without mine, either for eggs or cream!Www@FoodAQ@Com
cin2win said itWww@FoodAQ@Com
Whipping egg whites are much like blowing air into a balloon!. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam!. A meringue is really nothing but a foam, and foam is a big collection of bubbles!. Fat interferes with the formation of a good foam in the egg whites!. Fats tend to collapse egg foams!.
Age of Eggs:
Meringue recipes work better with eggs that are at least 3 or 4 days old!. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites!. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles!. If volume is more important than stability, then older eggs are better to use!. For better stability, a good rule of thumb is to use fresher eggs for meringues, saving older ones for general baking!.
Separating Eggs:
Cold eggs separate more easily than those at room temperature because the whites hold together better!.
To separate an egg: Crack the egg and hold the shell halves over a bowl!. Transfer the yolk back and forth between the halves, letting the white drop into the bowl!. Do not cut the yolk (whites containing any yolk will not beat properly)!. Transfer the yolk to another bowl!.
The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam!. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half!. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding!. Avoid letting your fingers touch the areas that will come in contact with the egg whites!. That way, you'll avoid leaving oils from your hands on the utensils you just washed!.
After separating, bring egg whites to room temperature to ensure volume when beating, as warmer eggs whip faster than cold eggs!. Egg whites right out of the refrigerator will not whip well!. The ideal temperature to whip a common meringue is room temperature, about 70 degrees F!. (21 degrees C!.)!. Usually 30 minutes is adequate to obtain room temperature!.
A beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating!.
Bowls and Utensils:
Copper, stainless-steel, or glass bowls work best for making meringues!. Avoid using plastic bowls for whipping egg whites as they can often harbor traces of grease or fat, which prevents the whites from getting stiff!. Whichever type of bowl you use, be sure it’s spotlessly clean!.
Make sure that all your utensils are immaculately clean, completely grease-free, and completely dry!. Meringues are very sensitive and they don't like any moisture!. Don't make meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect)!.
Place the egg whites into a large, tall bowl and set your mixer to medium-high speed!. NOTE: I would not hand beat a meringues (too much work)!. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam!. As the mixing time increases, the bubbles become smaller and more numerous; this increases the volume and makes a more-stable structure!.
Adding Sugar:
Do not add sugar before whipping the egg whites!. Adding sugar at the beginning can double the time you have to whip the egg whites to get a foam!. Add the sugar at the very end when the whites have formed soft peaks!.
I like to use superfine sugar when making meringue because it dissolves faster than table sugar!. When beating egg whites and the recipe calls for sugar, Gradually add the sugar, a few spoonfuls at a time, beating the whole time!. As a general rule, add a total of 1/4 cup of sugar for each egg white!.
Do not make meringues that have less than 2 tablespoons of sugar per egg white!. If you use any less, the foam will not set and the meringue will shrink!. To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers!. If it feels gritty, the sugar is not dissolved, so keep beating for a few minutes!.
By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be:
For soft peaks - place egg whites in a clean glass or metal bowl (not plastic), and beat with an electric mixer on medium speed or with a rotary beater until egg whites form peaks with tips that curl over when the beaters are lifted!. For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted!.
For stiff peaks - continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted!.Www@FoodAQ@Com
Age of Eggs:
Meringue recipes work better with eggs that are at least 3 or 4 days old!. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites!. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles!. If volume is more important than stability, then older eggs are better to use!. For better stability, a good rule of thumb is to use fresher eggs for meringues, saving older ones for general baking!.
Separating Eggs:
Cold eggs separate more easily than those at room temperature because the whites hold together better!.
To separate an egg: Crack the egg and hold the shell halves over a bowl!. Transfer the yolk back and forth between the halves, letting the white drop into the bowl!. Do not cut the yolk (whites containing any yolk will not beat properly)!. Transfer the yolk to another bowl!.
The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam!. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half!. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding!. Avoid letting your fingers touch the areas that will come in contact with the egg whites!. That way, you'll avoid leaving oils from your hands on the utensils you just washed!.
After separating, bring egg whites to room temperature to ensure volume when beating, as warmer eggs whip faster than cold eggs!. Egg whites right out of the refrigerator will not whip well!. The ideal temperature to whip a common meringue is room temperature, about 70 degrees F!. (21 degrees C!.)!. Usually 30 minutes is adequate to obtain room temperature!.
A beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating!.
Bowls and Utensils:
Copper, stainless-steel, or glass bowls work best for making meringues!. Avoid using plastic bowls for whipping egg whites as they can often harbor traces of grease or fat, which prevents the whites from getting stiff!. Whichever type of bowl you use, be sure it’s spotlessly clean!.
Make sure that all your utensils are immaculately clean, completely grease-free, and completely dry!. Meringues are very sensitive and they don't like any moisture!. Don't make meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect)!.
Place the egg whites into a large, tall bowl and set your mixer to medium-high speed!. NOTE: I would not hand beat a meringues (too much work)!. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam!. As the mixing time increases, the bubbles become smaller and more numerous; this increases the volume and makes a more-stable structure!.
Adding Sugar:
Do not add sugar before whipping the egg whites!. Adding sugar at the beginning can double the time you have to whip the egg whites to get a foam!. Add the sugar at the very end when the whites have formed soft peaks!.
I like to use superfine sugar when making meringue because it dissolves faster than table sugar!. When beating egg whites and the recipe calls for sugar, Gradually add the sugar, a few spoonfuls at a time, beating the whole time!. As a general rule, add a total of 1/4 cup of sugar for each egg white!.
Do not make meringues that have less than 2 tablespoons of sugar per egg white!. If you use any less, the foam will not set and the meringue will shrink!. To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers!. If it feels gritty, the sugar is not dissolved, so keep beating for a few minutes!.
By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be:
For soft peaks - place egg whites in a clean glass or metal bowl (not plastic), and beat with an electric mixer on medium speed or with a rotary beater until egg whites form peaks with tips that curl over when the beaters are lifted!. For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted!.
For stiff peaks - continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted!.Www@FoodAQ@Com