Recipes usually instruct you to whip egg whites or cream to a particular firmness, or peak stage. The photos show you what those stages should look like. Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted. Medium peaks hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted.
Stiff or firm peaks stand straight up when the beaters are lifted. Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial.
Fine Cooking. Sign Up Login. Photos: Scott Phillips. Save to Recipe Box. Add Private Note. Another tell-tale sign is when your mixture becomes dry and clumpy, instead of smooth and silky. You can try saving it by adding another fresh egg white free of egg yolks or grease to the mixture and whisking it in until it is incorporated. Folding whipped egg whites into cake batters is what gives baked goods such as Chiffon cakes and sponge rolls their light and fluffy textures.
Hold up. You can beat egg whites until they become butter? That sounds pretty cool; can you explain it to me please. Or is it only if you use cream that you can make butter. Can you combined the two to make cream-egg whip — or is that never necessary?
Sorry for bombarding you out of the blue with a bunch of questions? Please note, comments must be approved before they are published. It should feel smooth and silky, with no sugar grains. 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. The tiniest bit of fat or egg yolk will wreck a meringue , as fat interferes with the formation of good foam.
When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half. Meringues crack when they cool too quickly. Leave them in the oven after baking with the oven turned off to slow the cooling process and help avoid the cracks. Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse.
Before you start whipping, check your egg whites for any traces of yolk. The yolks are high in fat, and fat prevents the whites from foaming.
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.
This is the best consistency for folding cream into other mixtures, such as a blancmange. Whisk your egg whites until you have stiff peaks and then the bowl can be held upside down over your head and the egg whites stay put.
Just turn your mixer to low speed and slowly pour in the gelatin to avoid any lumps. Moisture in the air can be absorbed by the meringue and make for a stickier situation.
If your recipe calls for stiff peaks , you can keep beating the egg whites. Stiff peaks are formed when you lift up your beater and you get a nice peak and it holds its shape rather than melting away like with soft peaks.
As you whip them they reach different stages: Soft peaks you can remove the whisk or beaters and a peak will form , and then droop. To beat egg whites until they form soft peaks , use an electric mixer set on medium, or a rotary beater.
Scrape the sides of the bowl often with a rubber spatula. Continue to beat the eggs until the tips of egg whites curl when beaters are lifted.
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