When you whisk egg whites, you are incorporating air into them, this creates air bubbles and increases the volume. Whisked egg whites are used in cakes, soufflés and meringues. With the incorporation of air, the whites change in consistency there are three stages to this;
- Soft peaks – When you remove the whisk and turn it upside down the egg whites make little peaks and droop on the whisk.
- Firm peaks – When you remove the whisk and turn it upside down the whites should create a more structured peak but it should still flop to the slide slightly.
- Stiff peaks – This means that when the whisk is removed the egg whites should stand straight up on the whisk.
Over beaten egg whites
Overbeaten egg whites look chunky and they clump together. You may be able to save them by adding in another unbeaten egg white and gently wishing it into the overbeaten whites hand. This doesn’t guarantee perfect results but it may help you out in a pinch.
How to whisk egg whites
- Make sure your bowl is completely dry and clean (free of grease and detergent).
- Add your whites to the bowl and start mixing at a low speed, increasing to medium speed after about a minute.
- When your egg whites begin to look a little like soap bubbles you should increase the speed.