Whipping egg whites incorporates air into the liquid proteins of eggs, creating a foam structure that adds lightness and volume to baked goods. As the proteins unfold and trap air bubbles, they create stability for delicate recipes. This technique transforms simple eggs into a powerful leavening tool. Egg whites can be whipped to soft, medium, or stiff peaks, depending on the need.
How it’s performed
Egg whites are separated carefully from yolks, then beaten with a whisk or electric mixer. Sugar may be added gradually to create a meringue, while cream of tartar or lemon juice helps stabilize the foam. Over-whipping can cause the whites to collapse or turn grainy. The stage of peaks is checked visually and by lifting the whisk.
Examples of use
Whipped egg whites are used in meringues, soufflés, macarons, and angel food cakes. They provide lift in chiffon cakes and delicate sponges, replacing traditional chemical leaveners. The foam’s stability directly impacts the texture and rise of the final product. For many bakers, mastering egg whites is a milestone skill.
