Many people do not know how to beat whites with sugar correctly. This is not difficult; you need to be patient and follow a few important rules. It is also worth remembering that whipped eggs with sugar is perishable and should be used as soon as possible.
When whipping whites, you can use citric acid – in powder, diluted, or just lemon juice. Sometimes a pinch of salt is added to the eggs before whipping – it gives them a denser structure.
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How to whisk protein and sugar into a thick foam
- Use a mixer or whisk. It is impossible to beat the whites with sugar with a blender into a dense foam. Unlike a mixer, its design does not allow for oxygenation of the egg whites.
- Eggs should be taken fresh and chilled.
- The dishes, including the mixer attachments, must be spotless and dry. Do not use plastic dishes – they can easily build up deposits. For degreasing, the container can be wiped with a slice of lemon.
- The bowl for whipping the whites should have a round bottom so that the mass does not accumulate in the corners and whisk evenly. Remember that whipping the whites expands very much.
- The whipping time depends on the number of whites and the depth of the pan. Don’t take too much protein – two or three will be enough.
- When separating the eggs into whites and yolks, do it very carefully. The presence of even a drop of yolk in the whites will make whipping very difficult.
- If possible, take fine sugar – its crystals will dissolve faster in proteins.
- Turn on the mixer to maximum speed and beat the whites for 1-2 minutes. The mass should become white and dense. If you take out the baits, there will be clear marks on the squirrels.
- Add sugar and continue whisking at maximum speed for 2-3 minutes. During this time, the mass should become dense, shiny, snow-white. When lifting, the attachments will not just leave a trail but pull out hard peaks. It is not necessary to beat whites with sugar for more than 5 minutes. Otherwise, the mass may divide into liquid and white flakes.
How to beat protein with sugar: different ways
Depending on the purpose for which you whisk the whites, you can whisk them in different ways.
- You need to observe the proportion of 50g of sugar per egg.
- If you beat whites for a biscuit or other puffed dough, do not do it too long – the mass should be dense and shiny enough, but you should not achieve hard peaks. Otherwise, air bubbles will collapse, and the effect of airiness will be lost.
- Some dishes require whipping the whites until soft, so follow the directions in the recipe.
Adapted and translated by Wiki Avenue Staff
Sources: Today Lifestyle