Whipping Egg Whites

October 8, 2009 at 8:34 am 1 comment

Mum wants to see how well the Thermomix beats egg whites. It doesn’t. Not in our opinion anyway.

The recipe book says to beat 4 – 10 egg whites at 50C for 3-5 minutes at speed 4.

I’m dubious about the heat. Mum reckons it’s good to help it whip up.

We put the 4 egg whites and a bit of cream of tartar in and beat. Mum starts to add caster sugar when she thinks it’s stiff enough to hold it.

We stop the Thermomix at about 4 minutes – it’s still very runny. White and opaque but still very runny. We transfer it to the Kenwood Mixmaster to stiffen it. We know that the Thermomix isn’t going to cut it.

I will try it again with just egg whites and no heat.

[update]
I found some interesting information about egg white whipping:

http://www.cookies-in-motion.com/Whipping-Egg-Whites.html
and
http://www.akiskitchen.ca/techniques/eggs_how_to_whipup/whipping_egg_whites_1.html

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Entry filed under: Basics, Retry, Unsuccessful. Tags: .

vegetable stock concentrate Whipping Egg Whites take 2

1 Comment Add your own

  • 1. Thermomixer  |  October 23, 2009 at 7:31 am

    The heat even 37 deg does help make the egg whites stiffer.

    Reply

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