When air is incorporated into the protein molecules in egg whites, the proteins unwind and stretch to form an elastic web that encases the air bubbles. Egg whites can expand up to eight times their volume . They provide volume and structure to soufflés, angel food cake and meringues.
How much do egg whites expand when beaten?
When beaten, egg whites increase as much as 6 to 8 times in volume . The bowl should be large enough to hold the expanding whites, but not so large that the whites are spread too thin. The bowl should be deep enough for the beaters to make contact with as much of the whites as possible.
Why do egg whites not stiffen when beaten?
The yolks are high in fat, and fat prevents the whites from foaming. ... If the bowl has any soap residue from washing , or if it has a film of fat from an earlier step in your recipe, your foam won’t stiffen. Clean your bowls carefully and rinse them thoroughly before you start whipping the egg whites.
Why are egg whites beaten separately?
Egg whites on their own can be beaten to a greater volume than if you beat whole eggs or just the yolks, so if you want a cake that rises well, the recipe may ask you to beat the whites separately. Egg whites also help to dry or crisp foods . ... On the other hand, yolks tend to add moisture.
What is the purpose of beaten egg whites in baking?
Beaten eggs are one of the keys to success in making UNSHORTENED (FOAM) CAKES, such as Angel Food, Sponge or Chiffon Cakes. It is beaten eggs that give the structure and puff or leavening to the recipe , especially whites. (A beaten egg white can increase six to eight times its original volume.)
Can you beat egg white in a mixer?
Simply add the egg whites to your stand mixer, start to beat them at a low speed for approx. 30 seconds , then add a pinch of salt and set your mixer to the highest speed, beating until the egg whites are at the desired consistency.
Why is my meringue not forming stiff peaks?
Beating the Egg Whites for Too Long
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. ... Once your egg whites are overbeaten, they won’t work properly in your meringue.
How long do you beat eggs for stiff peaks?
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.
What happens if meringue doesnt stiffen?
If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.
Can you beat egg white by hand?
You can whisk egg whites by hand but expect to get a very tired arm! Using an electric whisk or stand mixer is much quicker and easier. Egg whites are whisked to different stages – soft, medium or stiff peaks – depending on what they are being used for.
How do you manually Beat egg whites?
If possible, let your egg whites come to room temperature before beating. You can hasten this by placing your bowl of egg whites into a bowl of hot water for a few minutes , stirring occasionally. Begin whisking by vigorously swishing your whisk back and forth to break up the egg whites until they are foamy.
How do you tell if egg whites are over beaten?
Notice if the whites blend smoothly into the batter , or form dry clumps that resist blending. If clumps are stubborn, egg whites are over beaten.
How does cream of tartar stabilize egg white foam?
When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air .
