Whip your egg whites to the peak of perfection without using any special equipment. All you need is a clean bowl and a sturdy whisk to transform those gelatinous egg whites into an airy, fluffy masterpiece. Whether you use them to make meringues or pavlovas, or as part of another recipe, you can quickly whip the whites to the consistency you need without using a single kilowatt of electricity.
To achieve the best results, you need to follow a few simple and basic rules. For example, room-temperature egg whites whip more efficiently than those that are chilled. If you’re short on time, fill a large bowl with hot water and nestle your bowl of egg whites inside it. Stir the egg white occasionally, letting the bowl rest in the hot water for 2 or 3 minutes.
Step 1: Whisk the Whites Until Foamy
Start whipping the whites slowly, moving the whisk back and forth in the bowl to break the egg whites up. Continue this back and forth motion, increasing your speed until the egg whites are foamy. At this point, the egg whites should be opaque, but still liquid enough that they don’t hold their shape.
Step 2: Speed It Up
Vigorously begin moving the whisk in a circular motion. As you whip the whites in the bowl, intermittently lift the whisk up out of the bowl and then back into the egg whites. Periodically turn the whisk upside down. Once the whites reach the soft peak stage, after you lift the whisk, you’ll notice that a peak just begins to emerge before melting back down into the bowl.
Step 3: Continue Whipping
Continue vigorously whisking the egg whites in the same circular motion. When they reach the firm peak stage, peaks hold when you turn your whisk upside down, but the tip folds back. When the peaks hold strong without any hint of collapsing, the whites have reached the stiff peak stage.