Making a chocolate mousse? Trying out this new macarons recipe? Or maybe craving some fluffy meringues? Any of those recipes need one thing: perfectly whipped egg whites. In France, the term for those is “blancs en neige” which would literally translates to “whites in snow”. You get the idea: you want them to be firm, and making that sweet bubbly sound when plunging a spoon in the bowl.
I was telling you the other day about the cooking class I took. I chose this particular one because I knew we would be baking macarons and learning how to whip egg whites correctly. I tried many times, using tips I saw all over the Internet and getting lost in it. Some website would say something, the next will say the exact opposite. I needed someone to get the facts right. Bingo. Even though the class included super awesome machines that will make a perfect job whatever mistake you make, the chef gave us the correct method to whip egg whites the right way, however crappy your kitchen tools are.
The perfect cooking tips for the perfect whipped egg whites
Use eggs at room temperature
First. The eggs. They are important. The chef didn’t tell us if it made any difference if they are fresh or not (I would take a pretty good guess and say they shouldn’t be bad though). But, what is important: they should be at room temperature when you use them. You can either buy them in a store and use them right away or, like me, keep them in the fridge until you need them and take them out one hour before using.
Separate the white from the yolk
Once your eggs are right, It’s time to separate the white from the yolk. If the yolk breaks, start over. It is really important there is no egg yolk in the whites.
You have three different ways to separate the yolk from the white:
- The classic way: stay above a bowl. Break the egg in two, keeping the yolk in one part. Then, pass the yolk to the other half, trying to get the white out. Do it again until all the white falls in the bowl.
- My way: I got a special tool as a present, that will “suck” the egg yolk easily. I place it on the yolk, press the tool, and then carefully raises it with the yolk staying in it. You might break the yolk a few time before getting the heck of it.
- The DIY way: the tool I have can easily be replaced by a plastic bottle. Place the tip of the bottle on the egg yolk (so no air can get in) and press. When you release the pressure, the bottle will suck the yolk.
Finally : whipping the egg whites
Okay, now that you have the whites with no yolk in it, it’s time to get whipping. I will assume you have no machine and only a whisk.
First, you have to blend the whites together: when you use several egg whites, you can see the difference between them. So start by whipping them gently until you see no difference. Once this step is done, things are getting serious. You will whip faster and faster, for several loooooong minutes.
Careful: once you see the egg whites getting firm, you can stop. If you whip for too long, the whites will turn soggy. What is the right consistency? When you are pulling out the whisk, the egg whites should form that little beak shape.
Adding sugar to the preparation
If you are making meringues, for example, you want to add sugar while whipping the egg whites. In that case, gradually add the sugar in the middle of the whipping. Doing so will allow the sugar to melt without over-whipping the egg whites.
I hope those tips might help you 🙂 Please share your best preparations using egg whites and don’t hesitate asking any question you have, I’ll be happy to answer them!
Have a good day!