There's no way around it; if you want to make some of the world's most refined desserts, you'll have to learn the best method and how long to beat egg whites to make stiff peaks. Fortunately, it can be done in just a few simple steps.
Some of the most delicate and delicious desserts are made with stiff peak egg whites, including Angel Food, Chiffon, and Sponge Cakes. Other treats that seem lighter than air include meringue-topped pies and soufflés.
Learn the Best Way and How Long to Beat Egg Whites for Stiff Peaks
How to Beat Egg Whites to Stiff Peaks Step-by-Step
Before we can get to the actual beating, we need to get our eggs ready.
1. Separate the Eggs
Fun fact about eggs: They separate more easily when they're cold, but you'll achieve stiff egg whites more easily if you let them warm up a bit before beating. Use an egg separator ($8, Bed Bath & Beyond) to separate the eggs straight from the fridge. After separating, let the whites stand 30 minutes; they'll beat to stiff peaks higher and faster than cold egg whites.
Egg whites should be free of any yolk to achieve stiff peaks. Each time you separate the egg, let the white drain into a small bowl such as a custard cup ($10, Bed Bath & Beyond). Then transfer each white to the mixing bowl you'll use to beat the whites. Repeat, allowing each white to drain separately into the small bowl before adding it to the large mixing bowl. This keeps the whites in the mixing bowl uncontaminated if a yolk breaks while you're separating an egg.
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2. Get Your Equipment Ready
While waiting for those whites to warm up, make sure your bowl, beaters, and spatula are all clean and dry. Any grease or egg yolk will keep your whites from beating to stiff peaks properly. So, before you begin, wash all your equipment with hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls, as they can retain a greasy residue from previous uses.
Test Kitchen Tip: Should you use a hand mixer ($23, Target) or a stand mixer ($450, Williams Sonoma)? Both work, but you'll need to consider the bowl size: According to The American Egg Board, a small mixing bowl is best for up to three egg whites. Use a large mixing bowl for four or more whites.
3. Beat Egg Whites Until Stiff
Turn on the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You've hit stiff peak egg white stage when you have glossy peaks that stand straight. Here are a few pointers for achieving stiff peak egg whites.
Recipes often call for adding cream of tartar before beating whites to stiff peaks. This acidic ingredient helps stabilize the whites. Use as directed.
When making meringue and other desserts that call for adding sugar to the whites, beat egg whites with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Then start adding the sugar as directed in the recipe (usually a tablespoon at a time) and continue beating at high speed until stiff peaks form. You'll know this has happened when the tips stand straight up when you lift the beaters from the egg whites.
Test Kitchen Tip: How long to beat egg whites to a still peak? Once you add the sugar, it will take about 4 minutes on high speed.
Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.
Ta-da! You've done it! Now you can make a Lemon Meringue Pie or Mint Meringue Cookies. You can also swirl stiff peak egg whites into a Pavlova, add them to a cheese sauce for a luscious main-dish soufflé—and so much more.
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Turn off the mixer and check the stiffness of the peaks. In total, this should take about 4 to 5 minutes. For soft peaks, the beaten egg whites should have some body but not hold their shape. If you scoop up the whites with the whisk attachment, they should quickly curl and fall into themselves.
For egg white peaks that refuse to stiffen, check that no yolk has slipped into the mixture. Clean the mixing bowl and beaters thoroughly, leaving no trace of residual grease, like butter or oil. Do not use a plastic mixing bowl. A pinch of salt or cream of tartar will accelerate the stiffening.
Even if you don't recognize them in the mixer bowl, over-beaten egg whites become tauntingly obvious when you fold them. Instead of blending into the batter, over-whipped whites form stubborn, dry clumps.
For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Adding some or all of the sugar before you begin beating the egg whites will result in less volume.
If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.
Low and slow is the way to go. Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too.
Slowly stream in the sugar after the egg whites have been whipping for about 10 seconds. Add the sugar in thirds: 1/3 when the whites are a very pale yellow (about 10 seconds in), 1/3 when the whites begin to foam, and 1/3 just before the whites reach a soft peak. Add all of the sugar at once.
Don't be tempted to continue: Go too far and the meringue will start to weep (i.e., release water) and form clumps that can't be easily incorporated into a batter.
Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature.
You've reached stiff peak stage when the egg whites are smooth, moist, shiny, and the tips can stand straight up. This is what they should look like just before they are folded in with other ingredients.
To whip egg whites, start with a clean, grease-free bowl and whisk attachment and begin to process the egg whites on low speed. Large, foamy bubbles will begin to appear, and once the egg whites transform from viscous liquid to loose foam, you can increase the speed of your mixer.
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.
The trails in the cream will become stiffer and stiffer, and the cream will start to take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will hold firmly but have slightly softened tips.
Hold the whisk firmly and begin to slowly whisk the egg whites. Use your other hand to hold onto the bowl. Use a circular motion and make about two rotations around the bowl per second. After about 30 seconds, your egg whites will begin to look foamy.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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