Mastering egg whites: A baker's secret to perfect meringue
Everyone is surely familiar with the test of turning the bowl upside down to check if egg whites are properly whipped. In an ideal world, stiffly whipped egg whites should stay in place. However, in reality, that's not always the case. Often, the foam is nearly whipped but still slides along the sides of the bowl. Bakers have a trick for this situation.
Well-whipped egg whites are essential in many recipes—from omelettes and pancakes to sponge cake or a show-stopping Pavlova meringue. With spring here and summer approaching, there's a growing mood for light cakes that incorporate seasonal fruits. The tip on whipping egg whites will be useful on many occasions.
What eggs are suitable for making foam?
Before you begin separating the egg whites from the yolks, pay attention to the eggs themselves. In this scenario, they don't need to be very fresh—it will be easier to separate the whites from the yolks if the eggs have been in the refrigerator for three to four days. However, don't whip them immediately after taking them out of the fridge. Wait two hours for them to warm up to room temperature.
Now you can separate the egg whites from the yolks. Don't rush. In the egg white foam, there shouldn't be even a drop of yolk. Ensure your beaters are perfectly clean and dry. Also, prepare the bowl in which you'll be whipping the foam properly.
A baker's trick for whipping foam
Recently, during a conversation with a bakery owner, I learned that before whipping egg whites, it's best to rub the bowl with vinegar. Moreover, the beating bowl should not be plastic but glass, metal, or ceramic, as these materials are much more sterile.
Why rub the bowl with vinegar? It's to further degrease the bowl. A cotton pad soaked in a small amount of vinegar will suffice. Alcohol can also be used for this purpose. Some bakers add a little vinegar or a few drops of lemon juice when whipping egg whites. The acidic addition helps stabilize the foam structure, maintaining its fluffy consistency.
Aquafaba foam
Rub the bowl with vinegar or alcohol to whip aquafaba foam, which is the water from cooking chickpeas or the brine from other legumes. It's easiest to whip foam from the brine left after draining chickpeas from a can or jar. When cooking legumes at home, you might not achieve the correct proportions of water to protein.
In meringue recipes, replace one egg white with two tablespoons of aquafaba. Gradually add sugar at the end of the whipping process.
