|Preparation||Start to finish|
|5 min.||5 min.|
|1||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.
|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:
For 4 eggs whites : 0.36 €
Per egg whites : 0.09 €
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Financiers, Italian Meringue, Pistachio powder or paste, Chocolate mousse with hazelnuts, Peach and verbena feuilleté, ... All|
|Lemon juice: You can check-out other recipes which use it, like for example: Gravlax, Nanou's tuna tart, Greek salad, Tender tuna, Fillets of sole meunière, ... All|
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