Whisking egg whites
Equipment you will need for this technique
Very clean glass bowl
Whisking egg whites traps air in them, increasing their volume. The air in whisked egg whites helps cakes, soufflés and other dishes to rise. Watch our short video to see the 3 stages.
Start whisking the egg whites with a hand or electric whisk in a really clean bowl.
The initial whipped stage is “foamy stage”. This is when the egg whites have started to thicken and turn a light creamy colour. Tiny bubbles will start to appear creating a foamy consistency. Now is the time to add sugar when making meringues (and not before!)
Continue whisking to get to “soft peak stage”. This is when the egg whites have a thicker, creamier consistency. Soft peaks form when you lift the whisk from the mixture. This stage is good for making soufflés.
The final whipped stage is “stiff” or “firm” peak stage. The egg whites have achieved a consistency similar to whipped cream and are thick and glossy. They shouldn’t move when you tilt the bowl. This stage is good for making meringues.
BUT make sure you don’t overbeat the egg whites, otherwise they will go grainy.