Whipped whites do magic in the kitchen. With their help, any dough will come out light and airy, not to mention the merengue or protein cream. Add whipped whites to the dough very carefully and slowly, in smooth movements. How to beat the whites to the desired state?
- For proteins, take clean dishes and a clean mixer or whisk, everything should be defatted as much as possible. Therefore, plastic dishes for whipping proteins will not work – plastic easily absorbs fat. To degrease the dishes, rub it with a slice of lemon.
- The utensils for whipping should have a round bottom so the whites will not clog in the corners.
- Since proteins increase significantly in size, consider this fact when choosing dishes.
- Beat the whites with a blender – low probability. A mixer with a whisk attachment is suitable.
- You can use a whisk or fork to whisk the whites by hand.
- The less protein, the better and faster they will beat.
- Even one inconspicuous drop of yolk negates attempts to beat the whites, so watch the egg carefully while separating the egg white and yolk.
- To beat whites with sugar – use powdered sugar or finest sugar.
- Add a pinch of fine salt to the whipped egg whites – they will become stronger and whiter.
- Add sugar to the whites when they are completely beaten. Beat them for another 2-3 minutes, until the protein mass becomes stringy, shiny and holds its shape.
- The protein mass should be used right away – the whipped egg whites are not stored.