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Whipped egg whites with sugar: how to foam them properly? Video
Whipped proteins are included in many dessert recipes. But often the most difficult thing in the cooking process is exactly getting fluffy foam from proteins, since they are not always whipped into it. So that getting sweet cakes, sauces or other delicacies does not depend on chance, you need to know a few secrets of how to successfully beat the whites into a foam.
Whipped egg whites with sugar
What is required in order to beat the protein with sugar
First of all, you need the proteins and sugar themselves, but it will not be superfluous to take a pinch of salt. It is believed that it helps speed up the whipping process.
To prepare a portion of proteins, you need:
- 4 chicken egg whites
- 3 / 4 a glass of sugar
Instead of the latter, you can take powdered sugar, it dissolves better and allows you to achieve a more fluffy foam
How to beat protein with powdered sugar
First, you need to start the process of whipping pure proteins at low speeds, without adding sugar. You can add a drop of lemon juice or salt to them, and then the whipping process will go faster. When the proteins begin to foam, powdered sugar or sugar is added in a thin stream, while the whipping process does not stop.
In addition, when foam appears, it is necessary to increase the speed of the mixer or blender in which they are whipped, to medium and do not change the frequency of whipping more. The fact is that proteins are quite capricious and can react, among other things, to a change in the rhythm of intensity by falling.
The criterion for the readiness of the proteins is a fluffy foam that does not leave the dishes in which it was whipped, even when turning it over. Non-falling peaks also remain on the corolla.
For successful whipping, the whites must be carefully separated from the yolks. If even a drop of yolk gets into the whites, there will be no result. It is advisable to separate the whites from the yolks one at a time above a separate, not common dish, pouring only perfectly pure whites into it. This simple method will help preserve the bulk of the proteins from a single hit of the yolk.
Eggs for beating must be fresh. Despite the fact that the whites are whipped from both fresh and old eggs, the latter have a high risk of falling off quickly, due to the structure of the starting material.
To make the whites, whipped with sugar, fluffy, the eggs must be removed directly from the refrigerator. Foam will not rise from warm proteins.
Protein dishes must be perfectly clean and completely dry. Even the smallest presence of liquid or fat prevents the formation of foam. That is why it is not recommended to touch the proteins with your hands, and if, before whipping, it is found that a piece of shell or a particle of yolk has got into the dishes, you need to remove them with anything, but not with your fingers. Experienced housewives prefer to use glass bowls or regular jars for whipping, saying that plastic dishes retain moisture and grease on the walls even after drying.