Whipping egg whites until stiff is one of those basic preparations that is necessary to master before making the leap to more complex techniques. Not in vain, they are a key element in the preparation of many sweet recipes.
This technique gets its name because the egg whites obtain a snow-like consistency, airy and fluffy. Whipping the egg whites until stiff is easier than it may seem. Below, we detail the step-by-step instructions for whipping egg whites into snow, as well as a series of very helpful tips and tricks.
First of all, you have to choose the eggs well. It is best to opt for fresh eggs, but if you are going to consume them raw, it is better to use pasteurized egg whites that are sold bottled in supermarkets, as this is safer when it comes to reducing the risk of salmonella.
To make it easier for the whites to whip, a trick is to separate them from the yolks the day before and let them cool in the refrigerator, covered with transparent paper. Then, let them cool out of the refrigerator before starting the process.
Another aspect of utmost importance is that the eggs are clean, for hygiene and health. Likewise, the utensils and containers used must be clean and dry, as any remaining food, grease or water will prevent the egg whites from whipping well.
When separating the yolks from the whites, it is best to do so in a separate container and pour them into another as they are separated. In this way, we ensure that if a splinter of eggshell or remains of yolk falls out, we will only have to discard that egg and not all the whites that we have already separated. Add a pinch of salt to the egg whites, which will help them whip up and acquire that creamy consistency.
It’s time to start mixing: you can do it with your hand and some whisks, or with a mixer or kneader with whisks. If you want to do it by hand, you will need a lot of strength and resistance, so it is advisable to use small appliances for a satisfactory result.
Start slowly and you will see how a transparent foam forms. When they are at this point, you can increase the speed, either manually or with the mixer. It will then become a white foam with more consistency, although it will not yet reach the point of snow. You will know this because the tips that form do not hold, but rather melt again.
At this point, you can add sugar if the recipe requires it. Do it little by little and maintaining a firm rhythm when beating them, without speeding up too much. With patience, you will see how the peaks that form begin to hold and the whites acquire that bright white tone and creamy texture reminiscent of snow.
You will know that they are ready when you can turn the container over without its contents tipping over, although the ideal density will depend on the preparation where you are going to use them. Do not continue beating, as you could ruin them. To transfer them to another container and incorporate them into other preparations, it is advisable to do so with a tongue in sweeping movements.
