What does 'stiff peak' mean in tiramisu recipe?

Question

In some of the tiramisu recipe, the egg whites are required to be beat until 'stiff peak' forms. What does this mean? Is it Foamy?

Answer 1

Stiff peak means that when you pick the mixer out of the mix, while stopped, the batter forms peaks that don't fold over immediately, but stand up.

They may develop a tiny droop, at the end, but that's from pulling the mixer away (and it won't happen immediately). Medium stiff peaks, will fold over about half way down quickly, soft peaks will fold over to the batter or near it when the mixer is pulled out.

Answer 2

Beat the eggs whites untill they stand up on there own. Like on a lemon merqinge pie. Add a little Cream of Tarter and little sugar Foamy but stiff peaks Good luck Pem

Answer 3

It is way beyond foamy. Stiff peaks stand up when you pull the beaters out of the egg whites.

You must start with absolutely clean beaters, a squeaky-clean glass bowl and egg whites without even a speck of egg yolk in them, or you will never get stiff peaks.

Answer 4

No it's not foamy it's like whipped cream you put it on top of the tiamisu then even it out then with a spoon just-touch the top of the egg whites and lift it up you will see a peak form then you just go from there.

Answer 5

Stiff peak means when you lift up the beaters after beating the eggwhite to a thick white foam, the white will hold it's peak and not flop over its self, it is at this point the egg white protien is holding the maximum amount of air in the molecules and stable

Answer 6

No, not foamy. Keep mixing with your electric mixer until the egg mixture gets stiff. You'll know it's right when you pull your mixer out and the egg whites stay up and stiff, creating "peaks" in the mixture. Picture like really jagged, thin mountain tops.

Answer 7

When a recipe calls for stiff peaks, it means to whip the egg whites with a good wire whisk until the whites are pure white and when you pull the whisk out of the mixture it stands up in stiff points.

Answer 8

Nope, past foamy. Keep beating until when you lift the whisk the the egg whites stand up in sharp little peaks. Not rounded that would be "soft peak."

Answer 9

give dinosf the points on this one. There is one really important thing that you need to know: If you continue beating past the stiff peak stage, your peaks will collapse and you will not be able to bring them back. Do the process incrementally.Once you achieve soft peaks, stop and check frequently-every 10 seconds.

Answer 10

When you lift the beaters up the egg white should pull up and form a peak. It will not be foamy, but don't over beat or it will be dry.