Egg whites won't go to ribbon stage, much less stiff peaks--wtf?!
I'm a novice cook, and I decided to make a cake today that calls for egg whites beaten to stiff peaks as its leavening!. I've never really beaten egg whites before, but I did some research on the internet and I was confident I knew how to do it!.!.!.!. but I've been working at it for an HOUR now, with three different attempts, and the whites never manage to get to ribbon stage, much less stiff peaks!. I have NO idea what I'm doing wrong!!!
All of my utensils are dry!. Everything is at room temperature!. I'm starting with the pure egg whites, then beating on the lowest available setting until it gets a little frothy, adding salt and beating a little longer to incorporate it, then adding the sugar a little at a time!. It all ends up looking creamy, smooth, and somewhat bubbly, but stays fully liquid, and when I turn the mixer off and pull it up, none of the whites cling to them; they just sort of dribble back down helplessly!. Changing speed doesn't seem to help!.
Please help ASAP!. T!.T Thank youWww@FoodAQ@Com
All of my utensils are dry!. Everything is at room temperature!. I'm starting with the pure egg whites, then beating on the lowest available setting until it gets a little frothy, adding salt and beating a little longer to incorporate it, then adding the sugar a little at a time!. It all ends up looking creamy, smooth, and somewhat bubbly, but stays fully liquid, and when I turn the mixer off and pull it up, none of the whites cling to them; they just sort of dribble back down helplessly!. Changing speed doesn't seem to help!.
Please help ASAP!. T!.T Thank youWww@FoodAQ@Com
Answers:
The equipment and whites must be absolutely fat free!. Wash everything in hot soapy water, rinse well, dry!. When you break your eggs, be SURE you have intact yolks and that you are whipping only egg whites!.
That is the only reason for the failure that I can think of!.
BTW, having things at room temp is not essential!. It saves about 14 seconds in whipping time compared to chilled whites!.Www@FoodAQ@Com
That is the only reason for the failure that I can think of!.
BTW, having things at room temp is not essential!. It saves about 14 seconds in whipping time compared to chilled whites!.Www@FoodAQ@Com
If you're using a plastic bowl or any other plastic utensils, you can stop now!. Plastic is made from petroleum products and yes, it has oil in it - you could beat those egg white until dawn and they will never peak!.
You should use glass, metal or copper as someone else suggested!.Www@FoodAQ@Com
You should use glass, metal or copper as someone else suggested!.Www@FoodAQ@Com
Try using a chilled copper bowl ,they work greatWww@FoodAQ@Com
Are you using egg white from real eggs or a packet of egg whites!?Www@FoodAQ@Com
add some sugar to it that will help a lotWww@FoodAQ@Com
Im not sure why you are adding salt that is strange!.
Mixing Meringue
Pick a cool, dry day to make meringue!. If it's humid or rainy, the sugar in the meringue will absorb moisture from the air and make the meringue sticky and spongy!. The meringue also may get beads, or drops, of sugar syrup on the surface!.
Start with cold eggs, and separate them very carefully!. Cold eggs are easier to separate! Even a speck of yolk in the whites will keep the whites from achieving the volume needed during beating!.
For better volume, let egg whites stand at room temperature for 30 minutes before beating!. Egg whites beat up better when they are not so cold! Or put the whites in a microwavable bowl and microwave uncovered on High for about 10 seconds per egg white to bring them to room temperature!. If you heat them too long, though, they'll cook through!.
Beat in sugar gradually, about 1 tablespoon at a time, so that your meringue will be smooth and not gritty!. Continue beating until the meringue stands in stiff peaks when you lift the beaters out of the mixture!.
Soft Meringue for Pies
Spread the meringue over the hot pie filling right up to the crust so it "seals!." When it's sealed, it won't shrink or weep or ooze liquid after baking!.
With a table knife or metal spatula, swirl the meringue into points to make it look pretty!.
Once it's baked, make sure the pie cools away from drafts, so don't put it near a door or window!. This can cause the meringue to shrink as it cools!.
Hard Meringue Shells for Desserts
A meringue shell should be thoroughly dry and crisp after baking!. If not baked long enough, it will become limp and gummy!.
Cool meringue shells in the oven—with the heat turned off—for as long as the recipe suggests!.
To keep them crisp, store tightly covered!.
Meringue shells are usually filled just before serving so they don't absorb moisture and become chewyWww@FoodAQ@Com
Mixing Meringue
Pick a cool, dry day to make meringue!. If it's humid or rainy, the sugar in the meringue will absorb moisture from the air and make the meringue sticky and spongy!. The meringue also may get beads, or drops, of sugar syrup on the surface!.
Start with cold eggs, and separate them very carefully!. Cold eggs are easier to separate! Even a speck of yolk in the whites will keep the whites from achieving the volume needed during beating!.
For better volume, let egg whites stand at room temperature for 30 minutes before beating!. Egg whites beat up better when they are not so cold! Or put the whites in a microwavable bowl and microwave uncovered on High for about 10 seconds per egg white to bring them to room temperature!. If you heat them too long, though, they'll cook through!.
Beat in sugar gradually, about 1 tablespoon at a time, so that your meringue will be smooth and not gritty!. Continue beating until the meringue stands in stiff peaks when you lift the beaters out of the mixture!.
Soft Meringue for Pies
Spread the meringue over the hot pie filling right up to the crust so it "seals!." When it's sealed, it won't shrink or weep or ooze liquid after baking!.
With a table knife or metal spatula, swirl the meringue into points to make it look pretty!.
Once it's baked, make sure the pie cools away from drafts, so don't put it near a door or window!. This can cause the meringue to shrink as it cools!.
Hard Meringue Shells for Desserts
A meringue shell should be thoroughly dry and crisp after baking!. If not baked long enough, it will become limp and gummy!.
Cool meringue shells in the oven—with the heat turned off—for as long as the recipe suggests!.
To keep them crisp, store tightly covered!.
Meringue shells are usually filled just before serving so they don't absorb moisture and become chewyWww@FoodAQ@Com
Make sure everything is clean, dry and cool!. What usually stops the whites from setting is fat!.!.!.i!.e!. egg yolk or butter or spray oil!. Absolutely one molecule of egg yolk and you are toast!.
Why salt!? No salt and set beater on high speed!. Clean dry cool beater, bowl, and whites!.
If recipe calls for several eggs break and seperate eggs one at a time and then add to mixing bowl!. If any yolk or shell gets in the seperating bowl pour the whole egg into a container (for scrambled eggs tomorrow or for the dog) wash and dry the seperater bowl and try again!.
This way you aren't trying to fish out some egg yolk or shell from the mixer bowl or having to throw away several eggs because the 5th egg you broke dropped half the yolk into the bowl with the rest of the eggs!. You only waste one egg at a time!.
Clean, dry, fat free and fast speed!.Www@FoodAQ@Com
Why salt!? No salt and set beater on high speed!. Clean dry cool beater, bowl, and whites!.
If recipe calls for several eggs break and seperate eggs one at a time and then add to mixing bowl!. If any yolk or shell gets in the seperating bowl pour the whole egg into a container (for scrambled eggs tomorrow or for the dog) wash and dry the seperater bowl and try again!.
This way you aren't trying to fish out some egg yolk or shell from the mixer bowl or having to throw away several eggs because the 5th egg you broke dropped half the yolk into the bowl with the rest of the eggs!. You only waste one egg at a time!.
Clean, dry, fat free and fast speed!.Www@FoodAQ@Com
"Love and eggs are best when they are fresh!."
- Russian Proverb
Weight of One Large Egg:
In Shell = 57 grams
Without Shell = 50 grams
White Only = 30 grams
Yolk Only = 18 grams
Freshness Test: Place an egg in water mixed with a little salt!. If the egg is fresh it will sink!. The quicker or farther it sinks, the fresher it is!. If the egg floats, it has spoiled!.
TIP: Cold eggs are easier to separate than warm eggs!.
TIP: For half an egg - lightly beat one egg, then measure out 1 1/2 tablespoons!.
TIP: To achieve maximum volume when beating eggs, have them at room temperature!.
TIP: Always use large eggs in recipes where egg size is not given!. The size of the egg used will make a difference in the consistency of the batter and ultimately affects the outcome of the baked good!. Some cookbook authors just assume that everyone will know to use large eggs in their recipes!.
TIP: Beating Egg Whites:
- Have a clean copper or stainless steel bowl and beaters!.
- Separate eggs when cold and then warm egg whites to room temperature before using!. Make sure there is no egg yolk in the egg whites!.
- Have cream of tartar and sugar ready (if using a stainless steel bowl)
Copper is best for whipping whites as it reduces the time it takes to whip the whites and also stabilizes them!. Stainless steel when used with cream of tartar and sugar also does a good job of whipping and stabilizing the egg whites!. Don't use a aluminum bowl as it gives the beaten egg whites a grayish tinge as some of the aluminum does come off during beating!. Plastic and glass are not good surfaces either as the whites tend to slip down the sides of the bowl and plastic attracts grease because of its porous surface!.
When separating the cold eggs, make sure no specks of egg yolk get into the whites or they will not whip to their full volume!. Remove any yolk with the edge of the empty egg shell!. Bringing the egg whites to room temperature before whipping ensures the whites will triple in volume!.
Start beating the egg whites at low speed, gradually increasing the speed to medium-high!. If you start at high speed the air bubbles created will be less stable as they are too large!. Adding cream of tartar (1/8 teaspoon for each white) and sugar will help stabilize the beaten egg whites!. Cream of tartar should be added once the whites are foamy!. Continue beating the whites and once they have reached the soft peak stage, gradually add the sugar (this ensures that the sugar fully dissolves into the foam)!. The egg whites should be beaten until you have moist stiff shiny pointed peaks when the beaters are raised!.
Perfectly beaten egg whites produce a baked good that has good volume and texture!. The foam needs to have a stable structure so it maintains its volume until the batter sets in the oven!. Always use the beaten egg whites right away as they start loosing volume immediately!. If you accidentally over-beat the egg whites, add one unbeaten white and whip again until stiff peaks form!. Remove 1/4 cup of egg white!.
Note: Cream of Tartar - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid)!. This sediment is removed, purified and then ground to produce a fine white powder which we call cream of tartar!. It is added when beating egg whites to stabilize the whites and give them volume and strength!. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place!.Www@FoodAQ@Com
- Russian Proverb
Weight of One Large Egg:
In Shell = 57 grams
Without Shell = 50 grams
White Only = 30 grams
Yolk Only = 18 grams
Freshness Test: Place an egg in water mixed with a little salt!. If the egg is fresh it will sink!. The quicker or farther it sinks, the fresher it is!. If the egg floats, it has spoiled!.
TIP: Cold eggs are easier to separate than warm eggs!.
TIP: For half an egg - lightly beat one egg, then measure out 1 1/2 tablespoons!.
TIP: To achieve maximum volume when beating eggs, have them at room temperature!.
TIP: Always use large eggs in recipes where egg size is not given!. The size of the egg used will make a difference in the consistency of the batter and ultimately affects the outcome of the baked good!. Some cookbook authors just assume that everyone will know to use large eggs in their recipes!.
TIP: Beating Egg Whites:
- Have a clean copper or stainless steel bowl and beaters!.
- Separate eggs when cold and then warm egg whites to room temperature before using!. Make sure there is no egg yolk in the egg whites!.
- Have cream of tartar and sugar ready (if using a stainless steel bowl)
Copper is best for whipping whites as it reduces the time it takes to whip the whites and also stabilizes them!. Stainless steel when used with cream of tartar and sugar also does a good job of whipping and stabilizing the egg whites!. Don't use a aluminum bowl as it gives the beaten egg whites a grayish tinge as some of the aluminum does come off during beating!. Plastic and glass are not good surfaces either as the whites tend to slip down the sides of the bowl and plastic attracts grease because of its porous surface!.
When separating the cold eggs, make sure no specks of egg yolk get into the whites or they will not whip to their full volume!. Remove any yolk with the edge of the empty egg shell!. Bringing the egg whites to room temperature before whipping ensures the whites will triple in volume!.
Start beating the egg whites at low speed, gradually increasing the speed to medium-high!. If you start at high speed the air bubbles created will be less stable as they are too large!. Adding cream of tartar (1/8 teaspoon for each white) and sugar will help stabilize the beaten egg whites!. Cream of tartar should be added once the whites are foamy!. Continue beating the whites and once they have reached the soft peak stage, gradually add the sugar (this ensures that the sugar fully dissolves into the foam)!. The egg whites should be beaten until you have moist stiff shiny pointed peaks when the beaters are raised!.
Perfectly beaten egg whites produce a baked good that has good volume and texture!. The foam needs to have a stable structure so it maintains its volume until the batter sets in the oven!. Always use the beaten egg whites right away as they start loosing volume immediately!. If you accidentally over-beat the egg whites, add one unbeaten white and whip again until stiff peaks form!. Remove 1/4 cup of egg white!.
Note: Cream of Tartar - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid)!. This sediment is removed, purified and then ground to produce a fine white powder which we call cream of tartar!. It is added when beating egg whites to stabilize the whites and give them volume and strength!. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place!.Www@FoodAQ@Com