Photo credit: Pedro Ramirez Paz
Whisking eggs can by a daunting task for a home baker. Under-whisked, and they’re just scrambled egg whites. Over-whisked, they fall apart and become watery and lumpy. But when perfectly whisked into either soft peaks or stiff peaks, they result in the most delectable, crowd-pleasing dessert.
Sugarpie Cupucakes ethically and sustainably produces beautiful, delicious pastries by and for our community.
There are a couple key points to remember when whisking egg whites. First, the egg whites must be completely pure. Any yolk or residue in the bowl will make it very difficult, if not impossible to achieve perfectly fluffy, beautiful snowy peaks. Second, use a whisk with many thin wires so you can create the maximum lift. Finally, once you start whisking, don’t stop! Your arm may feel like it will fall off, but it won’t, and the exertion will be totally worth it. Alternatively, share the whisking with a friend so you can take turns when one of you is tired.
When you’re done, make meringues, macaroons, or a soufflé! Yum!