How to whip an egg white with a minimum of effort: some practical tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Whipping egg white into a stiff foam is required in many recipes, but the process itself is rarely described. But sometimes it’s not so easy to make a really good meringue. The first thing you need to pay attention to initially is the freshness of the eggs and their temperature. Oddly enough, it can be very difficult to beat the white of a fresh egg, because it has a denser structure. If it stays for a few days, then it will be much easier to do. In addition, the temperature of both food and dishes should be sufficiently low. The bowl in which the process will take place, and the eggs themselves, are recommended to be cooled before whipping the whites.

Experienced chefs also strongly advise using perfectly clean and dry utensils, since the slightest drop of water or fat can ruin everything. A glass bowl should be used, and the mixer should have 2 nozzles (it will be difficult to beat the protein with one). Atseparating the yolks, you should act very carefully, since getting the yolk is equivalent to a drop of fat (the mass will not foam). It is better to sacrifice some of the protein by adding it to the yolk than vice versa.

Do not immediately turn on the mixer at maximum speed. You should start with the minimum, and then gradually increase it to the maximum. Sweeteners (sugar or powder) should be poured into an already slightly whipped mass, because if the protein is initially sweet, it will not whip. Quite often, preservatives are used to speed up the process and obtain a more stable foam. On an industrial scale, this is usually citric acid or vinegar, and at home, lemon juice. However, it is important not to overdo it so that the cream is not sour.

Knowing how to beat protein with sugar correctly, you can make a cake with meringue, meringue or just make a protein cream, for example, for tubules. Usually, 2 tablespoons of sugar (or powder) and a few drops of lemon juice are taken for 1 protein.

To prepare meringues or meringue cake, you need to beat the protein until the mass stops falling out of the container when turned over (that is, into a very strong foam). Then it is carefully (using a spoon or a confectionery bag with a special nozzle) laid out on parchment and baked in a not very hot oven for about 20 minutes. Under no circumstances should the door be opened. For the cake, the mass is laid out in a mold and baked a little longer.

Ready-made meringues can be combined in pairs with oilcream, they also decorate a cake, ice cream or other dessert. If meringue is used as a decoration, it is often made colorful by adding dyes at the stage when the foam is already obtained (after powdered sugar).

Beating an egg white for a biscuit or other dough is a bit easier because you don't need such a stable foam. But still, it is advisable not to ignore the above recommendations. It is also worth remembering that whipped proteins can settle quite easily, so you need to combine them with other ingredients (yolk, butter, flour, etc.) very carefully, without using a mixer, but gently mixing the mass with a spoon from the bottom up.

Unfortunately, not all housewives know how to make protein cream. But it is he who contains a minimum of calories, so using it you can cook diet desserts.