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Whisking egg whites

Whisking egg whites traps air in them, increasing their volume. The air in whisked egg whites helps cakes, soufflés and other dishes to rise.

-Set the electric whisk to a slow speed and whisk the egg whites until foamy.

-Increase the speed of the whisk, moving the beaters around the bowl as you whisk the egg whites.

-Continue to whisk until peaks form when the whisk is removed (these will be soft or stiff, depending on the recipe). If stiff peaks are required, the eggs should be so firm that they do not slip out of the bowl when you tilt it.

See recipe in full

How to make chocolate mousse How to make chocolate mousse

By Lesley Waters

Recipes using this technique

Main course

Brunch

Starters & nibbles

Desserts

Cakes and baking

Drinks and cocktails

Other

Skill level

Easy

Equipment you will need for this technique

  • Very clean glass bowl
  • Electric whisk