Egg whites are the easiest and most affordable option for making cakes, creams, desserts, glazes.
Whipped proteins are needed for making a magnificent biscuit dough, and for soufflé.
However, working with the product is not easy.
Nothing will work out if you don’t know how to whip proteins and what tools to use.
How to beat proteins - the general principles of preparation
It would seem simpler: you take an egg, separate the protein, vigorously mix with sugar and enjoy the result. Nothing like this. Beating whites with sugar is difficult even for experienced housewives, not to mention beginners. Either the mass does not turn into thick foam, then falls off during baking, then it spreads and does not thicken in the oven. The reason is a violation of cooking technology.
It is important to use utensils and devices for whipping. First of all, a wide bowl with rather high sides is needed, since in the process of whipping the mass increases almost five times. Copper and glass containers are ideal for proteins, although stainless steel utensils can also be used. Aluminum and plastic will not work.
The bowl should be perfectly clean, without traces of water, grease, or dirt. Proteins are very sensitive to moisture and fat, so the dishes can be further degreased after washing, for example, wipe with a lemon slice and a dry paper towel.
For proper whipping of proteins into a thick foam, which is called strong peaks, you need an electric mixer with two classic nozzles-corollas. There is an alternative in the form of a mechanical whisk for cream and an ordinary funky (hand whisk for whipping), but the process will be longer, much more time-consuming and completely unpredictable.
Of the additional devices, you may need a stewpan for making sugar syrup, a coffee grinder for grinding granulated sugar into powder, a plate with cold water (to further cool the protein mass during whipping). A special device for separating proteins from the yolks is also useful, although you can safely separate one from the other directly in the shell.
Before breaking the eggshell, it should be thoroughly washed and cooled. Warm room temperature proteins are harder to beat. When whipping, in addition to sugar or powder, an acidifier may be useful: vinegar, citric acid or juice, a pinch of salt. The classic ratio of protein to sugar is one in four.
In order to whisk proteins in a thick foam, you need to start the mixer at a low speed. After a minute, the speed must be increased and, until the mass reaches the desired density, work at medium or high speed. Usually the state of steep peaks is reached in five to seven minutes.
When whipping proteins for a biscuit test, the speed will have to be changed several times depending on the stage of work. After the proteins are prepared and turn into a dense mass, you can combine them with the yolks.
How to beat whites for meringues
Air meringue is a delicious cake that can be eaten as an independent treat or used to decorate cakes. Baking it is not as easy as it may seem. It is necessary not only to know how to whip the proteins correctly, but also to choose the optimal temperature and baking time.
Ingredients:
• a glass of fine white sugar or powdered sugar;
• four egg whites;
• thirty grams of dark chocolate.
Cooking method:
Heat the oven to a temperature of 100 degrees.
Separate the squirrels from the yolks using any device.
You can carefully divide the shell into two halves and transfer the yolk from one shell to another above the beating bowl. Protein drains, and yellow remains in the shell.
Turn the mixer on low speed and start whipping.
When the proteins begin to thicken, little by little, literally on a spoon, add sugar.
Beat proteins with sugar at medium speed until the mass begins to “stand”, that is, it becomes dense, tight, smooth.
Cover the sheet with parchment paper.
Place whipped whites with sugar in a pastry bag and squeeze onto parchment in the form of round bezes.
Bake for an hour, then turn off the oven and cool the meringues without removing them from the oven.
Melt the chocolate and pour the pastries.
How to beat whites for cream
To prepare a delicious protein cream, you need a little more ingredients. If you whip the squirrels correctly, then such a cream will be a wonderful filling for cakes, pastries, muffins. It does not fall off, it can be stored for a long time, up to one and a half days, without loss of taste and aesthetic properties. By brewing whipped proteins, they become completely safe.
Ingredients:
• three medium sized eggs (first category);
• a faceted glass of sugar filled to the upper risks;
• a pinch of salt;
• 100 ml of water;
• three to four grains of citric acid.
Cooking method:
Wash and cool the eggs.
Sugar in a saucepan or a small saucepan and pour water.
Cook the sugar syrup over medium heat, completely dissolving the sugar and boiling it for five to seven minutes.
Readiness of sugar syrup by dropping a drop in cold water. If the mass easily rolls into a ball, the syrup is ready.
Remove the eggs from the refrigerator and separate the proteins from the yolks.
How to whisk proteins in a thick foam? First of all add a pinch of salt. With it, the mass will be better whipped.
Start whipping in the same way as described above, that is, at low speed.
Add citric acid and continue working as a mixer until strong, steady peaks form.
Without stopping beating, pour boiling sugar syrup into a protein mass in a thin stream.
After all the syrup is used, continue to beat until the mass cools.
To cool the cream faster, you can place the beating bowl in a plate of ice water.
After cooking, remove the cream in the refrigerator or use immediately.
How to beat whites for biscuit dough
Properly whipped squirrels will give the biscuit dough the right splendor and delicious taste. In order to obtain the desired result, one should not cool, but rather, give the egg room temperature. The bottom line is that warm protein is better saturated with oxygen, which means it turns out more magnificent.
Ingredients:
• eight eggs;
• a pinch of salt;
• vanillin;
• a spoon of lemon peel;
• a glass of sugar.
Cooking method:
Separate the squirrels and put in the bowl.
Set the yolks aside.
Add a pinch of salt to the protein base.
Start whipping the salted proteins with minimal speed.
From the second minute, increase the speed, and in two minutes turn on the maximum speed.
Bring the protein mass to a high cap, after which the speed of the device can be reduced to a minimum.
Add a spoonful of sugar without stopping whipping. For each serving of granulated sugar, one minute is required. The grains should completely dissolve.
After you get a stable snow-white top, add lemon zest and vanilla, beat for another minute at low speed.
Enter the yolks one at a time.
When all the yolks are used, increase the speed to maximum and beat the eggs for three minutes.
The egg mass should turn out to be a pleasant beige color, airy consistency, good to keep in shape. On this basis, the biscuit simply does not have a chance to fall and fail.
It remains to pour flour and other dry ingredients (cocoa, chocolate or coconut, coffee, etc.).
How to beat whites for Easter cake for Easter
Easter cakes and ordinary cupcakes look great under protein glaze. It is not difficult to cook it, and the taste of the product will turn out to be more harmonious, gentle.
Ingredients:
• two large egg whites;
• a glass of fine sugar or powder;
• whisper of salt.
Cooking method:
Divide the eggs into proteins and yolks, put in the refrigerator for cooling.
After half an hour, add a little salt to the proteins and put in a volumetric thicket for whipping.
Beat proteins with sugar at a slow speed until the initial thickening, gradually increasing the speed.
Gradually add granulated sugar or powder into the protein mass without interrupting whipping. Work until the sugar grains are completely dissolved.
Ready glaze should not drain from a spoon.
Apply icing to fully cooled cakes or muffins.
Garnish with confectionery balls and leave in the room until solidified.
How to beat whites for soufflé
When cooking any kind of souffle, you need whipped proteins. They serve as the basis for raising the mass during baking.
Ingredients:
• three chicken eggs;
• a pinch of salt.
Cooking method:
Separate the squirrels, transfer to a wide bowl.
Protein to salt.
Beat the protein mass until thickened.
Proteins should increase four to five times, turn into dense lush foam.
The yolks are whipped separately and mixed with the main component.
After the mass is whipped, it is mixed with a base, for example, beaten chicken minced meat.
How to beat squirrels - tricks and tips
Only cold squirrels beat perfectly. To achieve the desired state, they can be put in the freezer for ten minutes. You can also place corollas from the mixer there.
The splendor of the foam depends on the dishes in which the egg whites are beaten. It turns out very high and dense in a copper container, which is very rare for a modern kitchen. The bottom line is to achieve a uniform temperature during the whipping process.
Aluminum utensils for working with protein mass are categorically not suitable. The light metal oxidizes and stains the snow-white cream in gray tones.
A plastic container for whipping is also not suitable. The fact is that on its smooth, but porous surface, in any case, traces of fat remain, due to which it is impossible to achieve the necessary fluffiness of the foam.
Fat, even in residual form, prevents proteins from rising. The mass loses at least a third in its volume.
If the eggs are fresh, they will beat longer, but they will keep their strong shape better and longer. If the eggs are old, add salt or a drop of vinegar to the protein when whipping.
The stability of the whipped protein mass will give not only vinegar and salt, but also the juice of lemon or lime, citric acid.
Poorly whipped protein is easy to distinguish from well-processed: air bubbles can be seen in it. Code will not burst, the mass will settle, lose its splendor.
If you pour all the sugar into the protein foam at once, then it will immediately dissolve, the proteins will flow and it will be impossible to force it to keep its shape.
A single dose of sugar when introduced into proteins is not more than half a teaspoon. A faster result will be obtained if sugar (even the finest grinding) is replaced with powdered sugar. Thanks to sugar, the protein mass gains amazing smoothness and elasticity.
