3 minutes
Light and airy whipped egg whites perfect for meringues or soufflés.
each
Cream Of Tartar
teaspoons
tablespoons
1. Prepare Egg Whites
Start by placing your egg whites and a pinch of cream of tartar into a large stainless steel or copper bowl, or use your stand mixer with the whisk attachment. The cream of tartar helps stabilize the egg whites, ensuring they whip up beautifully.
2. Whip Egg Whites
Begin whipping the mixture on medium-low speed. After about a minute, you’ll notice the egg whites becoming foamy. This step is crucial because it ensures the cream of tartar is evenly distributed, forming a stable base for your whipped egg whites.
3. Increase Speed and Add Sugar
Once the mixture is foamy, increase the speed to medium-high. If your recipe calls for sugar, this is the time to gradually add it. The sugar provides lift and structure to the egg whites, transforming them into a soft, billowy texture that’s perfect for meringues or soufflés.
4. Check Consistency
To check if your egg whites have reached the desired consistency, lift the whisk from the bowl. If the peaks droop slightly, you have soft peaks; if they stand tall, you have stiff peaks. This step helps you determine the right texture according to your recipe’s requirements.
5. Incorporate Whipped Egg Whites
Finally, incorporate the whipped egg whites as directed in your recipe, and enjoy the light, airy texture they bring to your dish.
Cheese Soufflé
Angel Food Cake
Chocolate Mousse
For a classic flavor enhancement, scrape the seeds from a vanilla bean pod into your egg whites. This will give a more nuanced and richer vanilla flavor than extract alone.
Add the finely grated zest of lemon, lime, or orange to the egg whites before you start whipping them. This will infuse a bright, refreshing flavor that's perfect for spring and summer desserts.
Ensure your bowl and whisk are clean and dry; a copper or stainless steel bowl is ideal for whipping egg whites.
Let your eggs come to room temperature to reduce viscosity and achieve greater volume when whipping.
Add sugar gradually once the whites have reached soft peaks to avoid weighing them down.
Use the three-bowl method to ensure no yolk contaminates the whites, which can prevent proper whipping.
Stop at stiff peaks that stand up straight but are not dry or chunky, to maintain a smooth texture.
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