2006-11-11 11:25:54 · 6 answers · asked by random 1 in Food & Drink ➔ Cooking & Recipes
try using a copper bowl. the copper somehow reacts chemicaly with the enzymes in the eggs and helps make stiffer peaks. make sure the whisk and bowl are very cold
2006-11-11 15:43:34 · answer #1 · answered by inthekitchen 7 · 0⤊ 0⤋
It will stiffen just by beating if the eggs are fresh. Keeping the bowl chilled helps.
2006-11-11 13:20:25 · answer #2 · answered by minijumbofly 5 · 0⤊ 0⤋
Keep beating them until they are stiff, I never use cream of tartar when I beat egg whites.
2006-11-11 11:40:50 · answer #3 · answered by eilishaa 6 · 0⤊ 0⤋
Use a clean chilled bowl and beat them until they peak. It takes a while, but having a cold bowl helps, I use a stainless steel or glass type, not plastic.
2006-11-11 11:41:24 · answer #4 · answered by yessireee 3 · 0⤊ 0⤋
Arrowroot
2006-11-11 11:28:18 · answer #5 · answered by Scott L 5 · 0⤊ 0⤋
icing sugar. or just keep on beating.
2006-11-11 11:35:46 · answer #6 · answered by PHIL M 4 · 0⤊ 0⤋