How to Fix Stiff Peaks Not Forming While Whipping Egg Whites
Struggling with stiff peaks? Discover tips to successfully whip egg whites into stiff peaks every time.
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Troubleshooting stiff peaks: If stiff peaks aren't forming, ensure your bowl and beaters are completely clean and free of grease. Use cold egg whites and add a pinch of cream of tartar or a small amount of lemon juice to stabilize the whites. Gradually increase the speed as you beat the egg whites until you achieve stiff peaks.
FAQs & Answers
- What causes egg whites to not form stiff peaks? Egg whites can fail to form stiff peaks due to grease residue in the bowl, using warm eggs, or not adding stabilizers.
- How do you stabilize egg whites? You can stabilize egg whites by adding a pinch of cream of tartar or a few drops of lemon juice before beating them.
- What is the ideal temperature for whipping egg whites? Egg whites whip best when they are at room temperature, as this allows for maximum volume and stability.
- Can you whip egg whites in a plastic bowl? It's better to use a glass or metal bowl as plastic can retain grease, which may prevent the egg whites from achieving stiff peaks.