If you do a lot of baking, then you know that some recipes like meringue, soufflés, angel food cake and macaroons all call for whipping egg whites to form stiff or soft peaks. Why do we do this? Beaten egg whites add volume and structure to our baked goods.
There are many things to consider before you even get started. The age of your eggs matters a lot. An older egg will whip up more than a fresher egg because of chemical changes that take place during aging. Importantly, your egg whites should always be at room temperature for maximum volume during the whipping process. The protein found in the whites expands more efficiently when used at room temperature. Letting the eggs sit out for at least 30 minutes before using should be enough to get the chill off. If you are in a hurry, you can place the eggs in a large bowl of very warm water (not hot) for 5-10 minutes.
Once the eggs are at room temperature, they must be carefully separated. The slightest speck of yolk in your whites will inhibit fluff. Also, the equipment you use should be impeccably clean and dry. Using a bowl that harbors oil, or beaters that are dripping wet will interfere with the formation of air bubbles. Which leads us to the next, most important consideration; what type of bowl to use.
Most of us may not own a copper mixing bowl, but it is the best type of bowl for whipping egg whites. Copper generates more volume and stability than other bowls due to its chemical reaction with the whites. When using copper, you don’t need to add an acid to the whites.
A stainless steel or glass bowl does not react like copper, and you will need to add an acid to achieve the same results. Cream of tartar, lemon juice or vinegar will help stabilize and keep the air bubbles from popping once you stop beating.
An aluminum bowl is not recommended, as it will react with the acid and give the whites an un-appealing grayish color and bad taste. Finally, a wooden bowl is out of the question as well. Wood tends to harbor oil and other foods which will retard the whites from whipping up properly.
Once you have started whipping your egg whites, care must be taken not over beat them. You know they have gone too far if they begin to look dry or start to liquefy again. The stages to look for during whipping are foamy, soft peaks, stiff peaks. If you are making meringue, you will only see the foamy and soft peak stages. Once beaten, the whites must be used immediately or they will start to deflate. They can’t stabilize anything if the air bubbles aren’t there.
People have wondered how powdered egg whites whip up compared to fresh ones. Blended with a bit of water first, powdered eggs will whip successfully. They are more convenient because you don’t have to go through the egg separating process first. They also have a longer shelf life. Wilton sells meringue powder in various sizes. I keep it around during the holidays for making royal icing. It’s great for cookies and making gingerbread houses.
If you follow these steps, you can successfully whip your egg whites into beautiful fluffy peaks every time.
Happy whipping,
Pam
No comments:
Post a Comment