How to beat egg whites


How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
418,8273.9/5 for 64 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 4 eggs whites, you will need:

How long does it take?

Time required for this recipe:
PreparationStart to finish
5 min.5 min.
Keeping: 1 hour bfore use.

Step by step recipe


Stage 1 - 5 min.
How to beat egg whites : Photo of step #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.

Stage 2
How to beat egg whites : Photo of step #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).

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
25 Kcal or 105 Kj6 gr< 1 gr0 gr
1 %2 %<1 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
20 Kcal or 84 Kj5 gr< 1 gr0 gr
1 %2 %<1 %0 %
Per egg whites
Energetic valueProteins CarbohydratesFats
6 Kcal or 25 Kj2 gr< 1 gr0 gr
0 %1 %<1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Nougat, Crust for tea, Stuffed prunes, Baked Alaska, Marzipan (almond paste), ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Cooking sugar, Chocolate mousse, Lebanese Tabbouleh, Sea bass with coriander cream en papillote, Beetroot and cream cheese verrines, ... All

Other recipes you may also like

[Fresh fruit in sabayon]
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
78,7494.7/5 for 20 ratings 55 min.
[Rice pudding (riz au lait)]
Rice pudding (riz au lait)
My personal version of this classic family recipe.
93,4555/5 for 1 ratings 38 min.
[Tiramisu]
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
109,9335/5 for 1 ratings 49 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
252,253 714.7/5 for 43 ratings 2 hours 38 min.
[Kugelhof for Nanou]
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
75,2494.3/5 for 15 ratings 3 hours 15 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page