Learning to Whip Egg Whites might be tough for some, but I’m here to take the mystery out of it and let you know just how long you should be whipping them for.
Hi Bold Bakers!
One of my favorite things to eat and make is meringue — in all its’ forms. It’s amazing as a frosting on a Lemon Meringue Cake, baked into a lovely Pavlova, or as a topping for my Lemon Meringue Cheesecake. All these simple desserts start with meringue, and in order to make great meringue, you need to know How Long You Whip Egg Whites For.
Before getting stuck in and adding sugar to your egg whites you need to know how to perfectly whip them egg first. I know what you’re thinking; is there really a right or wrong way to do this? While it is fairly straight forward, there are a few things I always do when whipping up my whites to ensure I have the perfect base for my recipe.
How Long Do You Whip Egg Whites To Get Soft Peaks?
First off, consider your eggs. Start with fresh eggs, at room temperature, NOT straight from the fridge. Cold eggs don’t whip up nearly as well as room temperature.
Next, make sure your bowl and mixer are squeaky clean and dry! In a deep bowl, start beating the egg whites on low speed until they are just foamy. Once you have a nice foam, move to medium-high speed. Now add a pinch of salt (or cream of tartar if you have it) to help stabilize the whites.
After a few minutes of beating, you should reach what is called “soft peaks,” which is when you pull the whisk out of the whites and a light peak forms, but then flops over.
How Long Do You Whip Egg Whites To Get Stiff Peaks?
If your recipe requires stiff peaks, take it a few minutes further and you will see the peaks of the whites hold their shape when the mixer is removed from the bowl. This is the “stiff peaks” stage.
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