There's no way around it; if you want to make some of the world's most refined desserts, you'll have to learn the best method and how long to beat egg whites to make stiff peaks. Fortunately, it can be done in just a few simple steps.
Some of the most delicate and delicious desserts are made with stiff peak egg whites, including Angel Food, Chiffon, and Sponge Cakes. Other treats that seem lighter than air include meringue-topped pies and soufflés.
:strip_icc()/recipes-how-to-bake-how-to-beat-egg-whites-to-stiff-peaks-10-b8b325057fef4f85aa98e3c1b33c249b.jpg "Learn the Best Way and How Long to Beat Egg Whites for Stiff Peaks (1)")
How to Beat Egg Whites to Stiff Peaks Step-by-Step
Before we can get to the actual beating, we need to get our eggs ready.
:strip_icc()/recipes-how-to-bake-how-to-beat-egg-whites-to-stiff-peaks-01-57d1fd6e280f467cbf8b22770ab1b361.jpg "Learn the Best Way and How Long to Beat Egg Whites for Stiff Peaks (2)")
1. Separate the Eggs
Fun fact about eggs: They separate more easily when they're cold, but you'll achieve stiff egg whites more easily if you let them warm up a bit before beating. Use an egg separator ($8, Bed Bath & Beyond) to separate the eggs straight from the fridge. After separating, let the whites stand 30 minutes; they'll beat to stiff peaks higher and faster than cold egg whites.
Egg whites should be free of any yolk to achieve stiff peaks. Each time you separate the egg, let the white drain into a small bowl such as a custard cup ($10, Bed Bath & Beyond). 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? Stir them into our Best-Ever Vanilla Pudding or make Lemon Curd.
2. Get Your Equipment Ready
While waiting for those whites to warm up, make sure your bowl, beaters, and spatula are all clean and dry. Any grease or egg yolk will keep your whites from beating to stiff peaks properly. So, before you begin, wash all your equipment with 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: Should you use a hand mixer ($23, Target) or a stand mixer ($450, Williams Sonoma)? Both work, but you'll need to consider the bowl size: 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.
:strip_icc()/recipes-how-to-bake-how-to-beat-egg-whites-to-stiff-peaks-06-2d5c90630eb64d08a4ed38949228fc4e.jpg "Learn the Best Way and How Long to Beat Egg Whites for Stiff Peaks (3)")
3. Beat Egg Whites Until Stiff
Turn on the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You've hit stiff peak egg white stage when you have glossy peaks that stand straight. Here are a few pointers for achieving stiff peak egg whites.
- 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 for about 1 minute or until soft peaks form (tips curl). Then start adding the sugar as directed in the recipe (usually a tablespoon at a time) and continue beating at high speed until stiff peaks form. You'll know this has happened when the tips stand straight up when you lift the beaters from the egg whites.
Test Kitchen Tip: How long to beat egg whites to a still peak? Once you add the sugar, it will take about 4 minutes on high speed.
- Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.
Ta-da! You've done it! Now you can make a Lemon Meringue Pie or Mint Meringue Cookies. You can also swirl stiff peak egg whites into a Pavlova, add them to a cheese sauce for a luscious main-dish soufflé—and so much more.
As an avid enthusiast and expert in the realm of culinary arts, particularly in the delicate craft of creating exquisite desserts, I bring a wealth of knowledge and hands-on experience to the table. My journey has involved countless hours in the kitchen, experimenting with various techniques and perfecting the art of creating stiff peak egg whites – a fundamental skill in crafting some of the world's most refined and delightful desserts.
Let's delve into the key concepts highlighted in the provided article, which outlines the essential steps for beating egg whites to stiff peaks:
-
Separating the Eggs:
- Fun Fact: Eggs separate more easily when cold, but for achieving stiff egg whites, it's recommended to let them warm up a bit before beating.
- Use an egg separator for convenience.
- Allow egg whites to stand for 30 minutes after separating, as this facilitates achieving higher and faster stiff peaks.
-
Getting Your Equipment Ready:
- Ensure that the bowl, beaters, and spatula are clean and dry, as any grease or egg yolk residue can hinder the egg whites from reaching stiff peaks.
- Use a glass or stainless-steel bowl; avoid plastic bowls due to potential greasy residue.
- Consider the choice between a hand mixer and a stand mixer, keeping in mind the bowl size recommendation.
-
Beating Egg Whites Until Stiff Peaks:
- Start by beating on medium speed until soft peaks form, then increase to high speed until stiff peaks are achieved.
- Glossy peaks that stand straight indicate the stiff peak egg white stage.
- Consider adding cream of tartar before beating, as it helps stabilize the whites.
- When sugar is involved, add it gradually, following the recipe directions, and continue beating until stiff peaks form.
- The time required to beat egg whites to stiff peaks can vary but generally takes about 4 minutes on high speed after adding sugar.
- For savory dishes like soufflés, where no sugar is required, beat the egg whites until stiff peaks form in about 4 to 5 minutes.
By mastering these steps, you'll unlock the potential to create a variety of delectable desserts, from Angel Food and Chiffon Cakes to meringue-topped pies and soufflés. The article not only provides practical tips but also emphasizes the importance of technique and precision in the art of crafting desserts that are truly a feast for the senses.
