Beating Egg Whites

Whip up perfect egg whites every time. Watch a quick video for step-by-step instructions.

Many cakes and mousses achieve their light, airy texture from perfectly beaten egg whites. The air that is beaten into the eggs allows for evenly distributed tiny air bubbles in the batter or mixture. This method helps the cake rise or the mousse stay foamy.

When beating egg whites, keep in mind that their volume will increase six to nine times in size, so be sure to use a large enough bowl. Stainless steel or glass bowls do the best job — plastic bowls retain grease no matter how clean they are. The bowl and the beaters must be absolutely clean because even the tiniest bit of fat will prevent peaks from forming.

Start with egg whites at room temperature to ensure they reach their fullest volume. If your egg whites are chilled, let them stand for 30 minutes to warm. Or place the bowl of whites into a separate bowl of hot but not boiling water and stir for 1 to 2 minutes. If the recipe says beat whites until "foamy" or "frothy," beat them until they form a mass of tiny, clear bubbles.

For “soft peaks,” beat until the whites form moist peaks that hold their shape when the beaters are lifted. For "stiff, glossy peaks," beat until the whites form soft, rounded peaks that flop when the beaters are lifted. Overbeaten whites look lumpy and watery. At this point, there is no way to salvage them. Simply begin again with new whites. You can help prevent overbeating by adding a little cream of tartar to stabilize the egg whites.

How and when sugar is added to egg whites is crucial. It should be added gradually so it has time to dissolve. First, beat the egg whites to the soft peak stage, then begin adding the sugar, about 2 tablespoons at a time. Beat until the whites are stiff and glossy.

Use these methods next time you bake for recipe perfection!
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