Lift the beaters. If the tip of the peak that forms still bows down a bit, continue beating. Continue beating the egg whites for half a minute or so. Lift the beaters and invert. If the tip of the peak stands up straight and does not bend, your egg whites have reached the stiff peak stage. If the recipe calls for stiff but not dry peaks, inspect the surface of the egg whites in the bowl. The surface should still appear glossy. If the recipe says stiff and dry peaks, continue beating until that glossiness has disappeared.
That is the stiff and dry peak stage. Bubbles are no longer visible More beating and you can no longer see the bubbles. The egg whites also start acquiring volume and, at this stage, it is totally opaque. Peaks starting to form As you continue beating the egg whites, a whirlpool starts to form around the beaters. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking. The more sugar added to a meringue mixture, the denser and smoother the final foam will be.
Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be.
Stiff peaks with sugar It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved for example, if it tastes gritty , keep beating. Beat the egg whites with cream of tartar. This binding substance helps the egg whites form into thick, glossy peaks. The final stage is stiff peak, where the meringue will hold almost any shape.
It will form sharp, distinct points in the bowl, and it is quite stiff and glossy. It should feel smooth and silky, with no sugar grains. Make sure your have enough volume. Having a small amount of anything makes it more difficult to whip because you have to work that much harder to whip the air into a tiny amount of volume. There are only two ways to mess up whipped cream: by mixing too little, or too much. Too little and it will be watery.
That means, when you lift your mixing utensil out of the cream, you should be able to gently dollop it from your whisk. Not too runny, not too stiff. Wini Moranville headshot. By Wini Moranville Updated September 01, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Save Pin FB More. Credit: Scott Little. Before we can get to the actual beating, we need to get our eggs ready. Credit: Peter Krumhardt. Credit: Blaine Moats.
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 about 1 minute or until soft peaks form tips curl.
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