1,491 easy and fully explained recipes, with +66K photos and 78 videos

How to beat egg whites

Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.

557 K 3.5/5 (109 reviews)

5 min.

Easy

0.40 €

4 eggs whites

2 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (404×) I made it (413×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 eggs whites, you will need:

1 4 egg whites
2 ½ teaspoon lemon juice
Total weight: 125 grams

Change these quantities to make:

2 eggs whites 4 eggs whites 8 eggs whites 12 eggs whites

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 5 min.

Step by step recipe

Stage 1 - 5 min.

They should be beaten at high speed.

If they are for savoury or neutral preparations (i.e. without sugar), add a teaspoon of lemon juice before starting to beat to prevent them "going grainy" which can happen with very fresh egg whites.

If they are for sweet preparations (for meringues for example), incorporate 2 tablespoons of caster sugar from the total sugar you plan to add, halfway through beating, which makes it much easier to beat and to incorporate the remaining sugar.

Stage 2

Beating egg whites incorporates air, which creates a foam made up of ever smaller bubbles of air and drops of white (albumen + water), see the microscope photo on right.

This fact give us some rules for egg whites:

Fresh egg whites give better results that old ones, because they contain more water.
If you add water or a liquid which contains some (fruit juice, ...) to egg whites to be beaten, you will have a greater volume of foam.
Fat is the enemy when beating egg whites, because it obstructs or prevents the formation of foam, so it's necessary to be sure that the egg whites contain no traces of yolk (not a drop), and that the container that you're going to use is completely clean (be particularly careful with plastic bowls).

Keeping: 1 hour bfore use.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	6 RDI=2 %	0	0	30 RDI=1 %	110 RDI: 1 %
Per 100 g	4 RDI=2 %	0	0	20 RDI=1 %	90 RDI: 1 %
Per egg whites	1 RDI=1 %	0	0	6 RDI=0 %	30 RDI: 0 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 4 eggs whites : 0.40 €
Per egg whites : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Egg white

Like these other recipes: Macaronade mixture, Strawberry sorbet, Macarons (the original French macaroons) , Hazelnut and orange cake, Marzipan (almond paste), ... See them all 52

Lemon juice

Like these other recipes: Smoked haddock and leek fondue tartines, Avocado mousse with sorrel, Hollandaise sauce, Rémoulette of celeriac, Salmon and leek fondue tart, ... See them all 72

Other recipes you may also like

Surf and turf club sandwich

This is a rapid club sandwich recipe that combines the taste of the sea (sardines in oil) with the terrestrial flavour of fried bacon. The two are accompanied by a layer of cream cheese with herbs.
September 10^th 201741 K4.3 25 min.

How to heat milk without it catching on the bottom of the pan

Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21^th 2011256 K 24.2 1 min.

Note: We'll never share your e-mail address with anyone else.