Beyond Wonderful Barbara Adams: How To Whip Eggy Whites, Learn to Cook, Cooking Tips for Beginners and Advanced Cooks

HOW TO
Whip Egg Whites

In order to achieve maximum volume, egg whites should be brought to room temperature before whipping. Since grease interferes with egg whites’ frothing action, make sure that your bowl and utensils are perfectly clean, and avoid using plastic bowls, which can harbor traces of grease even after thorough cleaning. Similarly, even a hint of stray yolk mixed in with the whites will prevent proper whipping, so use care when separating the eggs.

In professional pastry kitchens, egg whites are traditionally whipped in copper bowls, because a chemical reaction between the copper and the egg proteins creates a foam with maximum volume and stability. While copper bowls are nice to have, however, ordinary stainless steel equipment works perfectly well, as long as it is clean.


		1. Place the egg whites in a metal bowl, along with salt and/or cream of tartar, if called for.

		2. Using an electric mixer, whip the whites at high speed until frothy. Use ordinary metal beaters or your mixer’s whisk attachment; do not use a paddle-style beater.

		3. If sugar is called for, add it about a tablespoon at a time while continuing to beat at high speed.

		4. The whites have reached “soft peaks” when they form a low, rounded mound when dropped from a spoon.

		5. “Medium peaks” form a higher rounded mound. Egg whites whipped without the addition of sugar should not be whipped beyond this point, because an unsweetened foam is not stable enough to withstand additional beating.

		6. “Medium stiff” peaks form a drooping point when dropped from a spoon–Much like a baby’s curl.

		7. “Stiff peaks” form a sharp, upright peak and have a glossy appearance.

		8. Continue with your recipe immediately; whipped egg whites lose volume when left to stand. Test your new skills on the Angle Food Cake which requires 12 whipped egg whites. Then top the cake with freshly whipped cream.