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Frothy Egg Whites

If you have ever made a meringue or souffle, you will have gone through the various stages of whisking eggs. As you’ve probably discovered, finding the right consistency can be a challenge!

Frothy egg whites are created by separating the yolk from the white, then whisking it.

This frothy look develops as air is incorporated, and as you continue to whisk, the egg white increases in volume.

The air incorporated into the white  is what helps certain dishes rise, giving them a light and airy texture. 

Key Lime Pie Meringue Bars Photo

You can whisk eggs by hand, but it can be quite an arm workout and takes a relatively long time. Alternatively, you can use an electric whisk.

As you start whisking you will see the egg whites beginning to froth, with little bubbles appearing throughout.

You will also see that they change slightly in color. If the recipe calls for it, this is the point when you can add in your sugar.

Mimosa Cake Picture

Whisking further will bring you to the ‘soft peak’ stage in which the egg whites begin to thicken and have a creamy appearance.

To test this stage, lift your whisk – do peaks form and slump back down? If so, you are at the soft peak stage!

Continue whisking to get to the ‘stiff/firm peak’ stage. You will notice that rather than just being thick, the egg whites will have a glossy finish.

When you tilt the bowl to the side, the eggs should not move. When you have reached this stage, be sure to stop whisking, otherwise the whites will become grainy. 

Eton Mess Image

Once you are happy with your whisking skills, why not try these meringue recipes?

Blackberry Meringue Cookies

Key Lime Meringue Bars

Lemon Drop Meringue Cheesecake

Hazelnut Mocha Meringue

Blackberry Meringue Cookies Pic
Blackberry Meringue Cookies Pic