How to Achieve Perfect Stiff Peaks in Whipped Egg Whites?
Learn the secrets to forming stiff peaks with egg whites for your recipes. Tips for clean tools and ideal conditions included.
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If your stiff peaks are not forming, ensure the bowl and beaters are clean and dry, as any grease or moisture can prevent peaks from forming. Also, use fresh, cold egg whites and add a pinch of cream of tartar. Beat at a medium speed until soft peaks form, then increase to high until stiff peaks are achieved.
FAQs & Answers
- What causes stiff peaks to not form? Stiff peaks may not form due to grease, moisture, or using old egg whites. Ensure all equipment is clean and dry.
- How do I know when I have stiff peaks? Stiff peaks are achieved when the egg whites hold firm peaks that don’t droop, typically after beating at high speed.
- Can I add sugar when whipping egg whites? Yes, but it's best to add sugar gradually once soft peaks begin to form to avoid deflating the mixture.
- What tools are best for whipping egg whites? Use a clean, dry bowl (preferably glass or metal) and a whisk or electric mixer for optimal results.