How to whip whites with sugar: tips and tricks

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

Beating egg whites with sugar is required in many recipes, but the technology itself is usually not described in them. Meanwhile, it is not so easy to make a really good meringue, a protein cream or even an ordinary biscuit without knowing certain subtleties of this process. So, how to beat proteins with sugar correctly, what do you need to know for this? Consider the main points.

Choose and prepare dishes

Maximum lush, and most importantly - stable foam can be obtained by whipping egg whites with sugar in a copper bowl. But, unfortunately, in modern times, such dishes can rarely be found in the kitchen, and therefore it can be replaced with glass or, in extreme cases, metal.

For this purpose, it is highly recommended not to use utensils made of aluminum. This is explained by the fact that this metal, reacting with the acid added to the protein-sugar mass, gives the mass a grayish tint. It is also worth refusing plastic containers, as the greasy films formed on the porous surface of the plastic prevent the proteins from reaching their maximum volume.

It is very important that the dishes areperfectly clean and dry. Even the smallest amount of fat can make proteins whip up not completely, but only by a third of their potential volume. This is due to the fact that fat impedes the formation of protein bonds in the protein mass. It is recommended to wipe the whisk and the container for whipping with a slice of lemon, then dry thoroughly.

Selecting eggs and separating proteins

How to whip whites with sugar, which eggs are best for this? Any egg can be beaten well, but it should be borne in mind that fresh eggs, due to the fact that they have a thick protein, will be beaten a little longer, but at the same time they will keep in a whipped state for a longer time. Eggs that have been stored for a long time become watery, and therefore beat poorly. Eggs at room temperature are easiest to beat, as warm egg whites bubble more easily.

You must put two dry and clean bowls in front of you. Holding your hands over the bowl, gently beat the egg with a knife and cut it in half. Pour the yolk from one part of the shell to another until all the protein is in the bowl. It is important to carefully ensure that even the smallest amount of yolk does not get into the whites, otherwise it will not be possible to obtain the maximum amount of protein mass.

Tools

Since whipping whites with sugar is not a quick thing, it is best to arm yourself with a mixer for this purpose, which has two rotating nozzles. In the absence of thiskitchen appliance, you can use a whisk or a hand cream beater, but in this case the process will be significantly delayed.

Beat first at the lowest speed, gradually, slowly, increasing it. Soon a foam will form, which will become denser and whiter as you beat.

Stability of whipped egg whites

It's not enough just to know how to whip egg whites with sugar, it's also important to be able to fix the stability of the resulting fluffy mass. So, for this purpose, it is recommended to add acid to proteins at the foam stage - cream of tartar, lime or lemon juice, vinegar or citric acid. This causes the protein cells to become more closely knit together, resulting in proteins that not only fluff up faster, but also retain their shape longer.

Adding sugar

The moment of adding granulated sugar is very important, by this time the proteins should already be well whipped. If the protein is not beaten enough, then large air bubbles are clearly visible in it, bursting when the protein mass is added to the dough, as a result of which the finished products lose their airiness and splendor.

If the protein, on the contrary, is whipped too much, then you can see small air bubbles in it, breaking during the baking process and leading to the baking falling off. A well-whipped protein is characterized by a 5x increase in volume compared to the original volume, as well as a strong and fluffy and foam that holds its shape.

In no case should you pour it all at onceall the sugar, since in this case it will immediately dissolve, the proteins will begin to spread and it will no longer be possible to achieve the desired shape and taste.

Sugar should be added slowly and very gradually, while continuing to beat the egg whites. The optimal single dose of sugar to be mixed with a protein mixture is ½ tsp. Sugar can be replaced with powdered sugar, which, as it is believed, dissolves more easily, as a result of which it is possible to obtain the desired consistency for whipping several times faster. When sugar is added to proteins, the mass becomes very stable, smooth and very dense. This can be achieved in just a few minutes. However, you should not rush, because it is important that all sugar crystals completely dissolve in the resulting foam.

Many novice housewives are faced with a situation where proteins with sugar are not whipped. If you follow the recommendations above, then this problem can certainly be avoided.