If you like confectionery, you should already be familiar with preparing egg whites! The most popular sweets, such as lemon tart and homemade meringue, include cream in the recipe. However, even experienced people in the kitchen can make mistakes when it comes to making egg whites in snow, so it is important to know the tips to get the preparation right. With simple steps, it is possible to reach the correct point of the cream. Discover now the tricks to beat white in snow and achieve the perfect consistency even in different preparations!
How to make egg whites: choose fresh eggs at room temperature
The texture of the egg whites has to do with the quality of the eggs used in the recipe. When foods are old, they do not give firmness to the cream and can still have a slightly bitter taste when prepared. So always opt for fresh eggs to guarantee the quality of your food! You can use the glass of water trick to test validity. Using them at room temperature also helps to give the cream more shine and stability. So, leave the eggs out of the fridge for at least 30 minutes before starting the recipe!
Remember to break eggs separately
To avoid wasting food, break the eggs separately into different containers before mixing them together. Thus, you prevent a spoiled egg from interfering with the recipe and making you lose ingredients.
Add a pinch of salt to firm white in snow, but don’t overdo it.
Adding a pinch of salt to eggs helps to give stability to the cream during preparation. However, it is important to pay attention not to overdo the amount of condiment. Too much salt can cause the white in the snow to curdle. Very careful!
Get rid of the grease from the utensils: it interferes with the consistency of the egg whites
No use of containers or kitchen utensils that are greasy when beating white in snow, ok? The fat molecules hinder the reach of the cream’s consistency, as they slow the process down. Wash and dry the materials you are going to use well before starting the preparation and prioritize metal and glass utensils – they accumulate less fat.
How to beat white in snow: mixing quickly is the key
Speed is essential when making white in snow. Whichever method you choose, beat until you reach a stiff, firm cream that won’t slip off the utensil when testing the point. See the options on how to beat:
Preparation of egg whites in a blender or mixer is more agile
The procedure in the mixer may be familiar, but did you know that you can make egg whites in a blender? So it is! The two appliances perform very well the function of mixing the eggs until they reach the snow point and also speed up the preparation. Start tapping at a low speed and gradually increase the pace. The ideal is to reach maximum speed in a matter of seconds and maintain it until you reach the correct consistency.
Clear on hand beaten snow: rhythm and speed guarantee the result
Beating white in the snow by hand is usually more work than with an electric mixer, but it is just as effective! It is very important to stir quickly and constantly, without stopping in the middle, to prevent the cream from curdling.