How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
511K 105 3.6
Last modified on: February 21th 2011
Keywords for this recipe:BeatEgg whitesMeringueEn neigeFor 4 eggs whites, you will need:
- 1
4 egg whites - 2
½ teaspoon lemon juice - Total weight: 123 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 5 min. | 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.
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:
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 25 Kcal or 105 Kj | 6 gr | < 1 gr | 0 gr |
| 1 % | 2 % | <1 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 20 Kcal or 84 Kj | 5 gr | < 1 gr | 0 gr |
| 1 % | 2 % | <1 % | 0 % |
| Per egg whites | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6 Kcal or 25 Kj | 2 gr | < 1 gr | 0 gr |
| 0 % | 1 % | <1 % | 0 % |
How much will it cost?
- For 4 eggs whites : 0.36 €
- Per egg whites : 0.09 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Baked Alaska, Ice-cream Vacherin, Almond dacquoise, Finger biscuits, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Lebanese-style chickpea salad, Beetroot and cream cheese verrines, Pea and avocado salad, Spinach and cashew brik rolls, Tomato pesto, ... All |
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