Egg whites are extremely important in many baking recipes: they give baked goods a special fluffiness.
These tips and tricks will help you whip egg whites perfectly.
For light cakes, mousse au chocolat or recipes with meringue:
egg whites
are an important ingredient in conjuring up many delicious dishes.
Do you have problems
whipping
the
egg whites until stiff
?
With these tips, that shouldn't happen to you from now on.
Beat egg whites until stiff: Here's how
Separate the eggs.
No egg yolks should
get
into the egg white
, otherwise the egg whites will not become stiff.
Beat the egg whites in a
fat-free, clean bowl
for about a minute with the hand mixer on a medium setting until frothy.
Then set the hand mixer to the
highest
setting
and continue to beat the egg whites into egg whites.
Good egg whites are completely white, have a
firm consistency, and
remain immobile and without liquid in the bowl if you turn the bowl carefully.
Another test of whether the egg whites are firm enough: when you lift the whisk out of the blender,
small spikes should form
.
Or do the
cutting test
: cut into the egg whites with a knife.
If the cut remains visible, the egg whites are ready.
Also interesting:
You should now urgently avoid this mistake when baking with yeast.
Whip the egg whites properly: With these tips it is guaranteed to succeed
Despite this procedure, you are still not satisfied with your whipped egg whites?
Then try these tips.
Put the
whisk of the hand mixer
in the freezer before use.
Even if the
egg white is too warm
, it will be harder to whip: Put it in the refrigerator for a few minutes.
Use a
metal bowl
to whip instead of a plastic
bowl
.
The bowl should be large so that the egg whites have enough space: the volume of egg whites quadruples when whipped.
Add a pinch of salt to the egg white, this promotes stability.
Also read:
Better to fry fried eggs in cream instead of oil.
How to use egg whites correctly in baking
Beat the egg white briefly before you need it for further processing, otherwise it will collapse again.
By the way, you can
store
protein
in a well-closed container in the refrigerator for up to four days
.
Egg whites, on the other hand, collapse too quickly and cannot be stored.
It is also very important when using egg whites:
just fold in, do not mix with the other ingredients
!
Otherwise all the work would be in vain: the egg white loses the air it has underlayed, collapses again and the dough doesn't become fluffy.
It is best to use a spatula, put the egg whites on the dough (you should have mixed the other ingredients together well beforehand) and
carefully fold it in
.
It doesn't matter if you
can see
white snowflakes
.
For example, whipped egg whites can also be used to make incredibly fluffy soufflé pancakes.
(mad) * Merkur.de is part of the nationwide Ippen-Digital editors network.
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Separating eggs should stop making this mistake.
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