How to whip egg whites and sugar into thick foam for meringues and more

Name: How to whip egg whites and sugar into thick foam for meringues and more
Total time: 1 h
Yield: 4
Ingredients: 60 g Egg whites; 120 g Sugar

How to properly beat egg whites into a thick foam with sugar. The secrets of cooking do not lie in secret parchments and encrypted ingredients. Most often, this is knowledge of the chemical and physical processes of interaction of substances and the conditions of these processes. I often receive comments that the whites are not whipped, what to do. I want to share the rules I know to avoid food spoilage in your future kitchen experiments. If the rules are followed, but the whites are not whipped, it’s all about the eggs.

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3319

Leah Garcia

Recipe author

How to whip egg whites and sugar into thick foam for meringues and more

Calories

126kcal

Protein

2g

Fat

0g

Carbs

30g

*Nutrition per serving

Ingredients

Servings: 4

Egg whites

60g

Sugar

120g

Step-by-step preparation

Cooking time: 1 hr

STEP 1
The ratio of protein and sugar is 1 to 2. The best age for eggs is 3-5 days (in a good store this is exactly what you need). It is best to use finely crystalline sugar. If the crystals are large, grind in a coffee grinder.
STEP 2
At home, it is better to beat egg whites at room temperature. The optimal amount of whites for whipping is 2-3. A blender is not suitable for whipping egg whites.
STEP 3
Mixer dishes and whisks must be grease-free and dry. To be on the safe side, you can wipe the inside of the bowl with a slice of lemon. You need to separate the whites one at a time, pouring them into a bowl for whipping, so as not to spoil the whole mass if the yolk gets in.
STEP 4
Add a pinch of salt to the whites and beat first without sugar at low speed.
STEP 5
When foam appears, increase the speed to the maximum and when the foam becomes fluffy, add sugar in a rain.
STEP 6
After this, beat until the sugar dissolves, but no more than 5-6 minutes.
STEP 7
If you want the mixture to be more glossy, add citric acid or juice, but this is not necessary.
STEP 8
It needs to be dried at a temperature no higher than 100 degrees for 40 minutes to two hours. Depends on the size of the product. It's ready when it comes off the parchment easily.