There's something almost magical about ending a meal with a slice of meringue pie or pavlova. And lighter-than-air meringue cookies or macarons make the perfect treat for any time of the day. In order to make sponge cakes, soufflés, and other cloud-like desserts at home, you have to be able to accomplish one necessary baking method: beating egg whites to soft peaks. Lucky for you, it only takes a few simple steps to learn, and we're here to demonstrate exactly how to beat your egg whites to soft peaks perfectly for all your favorite recipes.
How to Beat Egg Whites to Soft Peaks
Before the actual beating of eggs starts, there are some essential things we need to get ready for the process.
Here's the thing about eggs: they separate more easily when they're cold, but you can get to soft peak status more easily if you let them warm up first. Use an egg separator ($10, Williams Sonoma) to separate the eggs straight from the fridge. Then let the whites stand for 30 minutes; this way, they will beat to soft peaks easier and faster than cold egg whites.
Note that in order to achieve soft peaks, egg whites cannot have any yolk. Therefore, each time you separate the egg, let the white drain into a small bowl first. Then transfer each white to the mixing bowl you'll use to beat the whites. Repeat, allowing each white to drain separately into the small bowl before adding it to the large mixing bowl. This keeps the whites in the mixing bowl uncontaminated if a yolk breaks while you're separating an egg.
Test Kitchen Tip: Need help using up those leftover yolks? Try making zabaglione, a creamy Italian classic dessert. Or you create a tangy homemade lemon curd. If you're not ready to create those yet, find out how to store egg yolks.
2. Get Your Equipment Ready
Any amount of grease or egg yolk will keep your whites from beating to stiff peaks properly. So while you're waiting for those whites to warm up, clean and dry your bowl, beaters, and spatula by washing in hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls, as they can retain a greasy residue from previous uses.
Test Kitchen Tip: Do you use a hand mixer ($35, Bed, Bath &Beyond) or stand mixer? Both get the job done, but you'll need to take the bowl size into account: According to The American Egg Board, a small mixing bowl is best for up to three egg whites. Use a large mixing bowl for four or more whites.
3. Beat Egg Whites Until Soft
And now, allow your mixer to work its magic. At medium speed, start beating your egg whites. You'll notice them start to foam and eventually turn white and then cloud-like. You'll know you've made it to the soft peak stage when you turn over your beater (or use a spatula to dip in) and then lift it upright to see the tips of the whites curling a bit. They'll definitely be a peak shape, but will flop over and go back into the mixture after a few seconds.
Recipes often call for adding cream of tartar before beating whites to stiff peaks. This acidic ingredient helps stabilize the whites. Use as directed.
When making meringue and other desserts that call for adding sugar to the whites, beat egg whites with an electric mixer on medium speed. Then start adding the sugar as directed in the recipe (usually a tablespoon at a time).
At medium speed, start beating your egg whites. You'll notice them start to foam and eventually turn white and then cloud-like. You'll know you've made it to the soft peak stage when you turn over your beater (or use a spatula to dip in) and then lift it upright to see the tips of the whites curling a bit.
In a standing mixer fit with the whisk, or in a large bowl with an electric mixer, whip egg whites, cream of tartar, and salt together on medium-low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip until whites are shiny and soft peaks form, about 1 to 3 minutes.
New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.
Overbeaten. The earliest signs of overbeating are little granules on the side of the bowl (as noted in this photo) and decreased volume. After that, the whole mixture looks dry and curdled. If it's really overbeaten, the structure of the egg whites will break and liquid will weep out.
Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.
“All is not lost. As long as you haven't added any other ingredients, you can usually resurrect a foam by adding an extra egg white and beating just until the mixture looks glossy and forms peaks again.”
Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.
It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake. The ratio is usually 1/8 teaspoon of cream of tartar for every egg white.
However egg whites whip up to a greater volume when they've had a chance to warm up a bit, 20 to 30 minutes. Before beating egg whites, always begin by separating the eggs. Then let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.
Even if you don't recognize them in the mixer bowl, over-beaten egg whites become tauntingly obvious when you fold them. Instead of blending into the batter, over-whipped whites form stubborn, dry clumps.
When a recipe calls for slightly beaten eggs, you will beat them with a fork or a whisk, just until the egg whites and yolks are blended. Slightly beaten eggs are good for scrambled eggs or may be called for in a number of baking recipes.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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:strip_icc()/how-to-beat-egg-whites-to-soft-peaks-03-1778d34772e847dc89a0bc3754045c51.jpg "How to Beat Egg Whites to Soft Peaks for Amazingly Airy Meringues (3)")
