I have been wipping egg whites for 1.5 hours but i can't get it till stiff peaks stage. What should I do? I am trying to make Tiramisu. God its so hard to make. I am so close to quitting. Can any one help...tell me what to do reach the stiff peak stage? Do i add sugar? The recipe doesn't mention adding sugar...it just says whip until stiff peaks foam. Please help...thanks!
2006-12-23 14:13:37 · 14 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Ohh yea I am using an electric beater but no result guys :( Help!
2006-12-23 14:24:29 · update #1
Add a teaspoon of cream of tartar (a white powder like baking powder). This will help your egg whites form glossy peaks.
Also, I'd use an electric beater.
2006-12-23 14:17:15 · answer #1 · answered by Yummy Canadian Mummy 5 · 0⤊ 0⤋
back to basics:
when held on the end of a clean finger a stiff peak Will stand up straight and not fall over.
a medium peak will fall in slow motion and a soft peak will barely stand .
If the egg whites look like alligator skin or cottage cheese you over beat them -start anew
Egg whites need to be completely yolk free Prior to beating the egg whites should be warm - like 90 degrees and so should the bowl
the easiest way to do that is wash & rinse the bowl in warm water , wipe clean because you will need a clean bowl to do this anyway,
add the whites place in a bowl of warm 90 degree water and allow the whites to come up to temp.
using a balloon whisk , whisk until foamy, add the cream of tartar or any acid- lemon juice continue beating
whisk in the sugar in a slow stream- a creased paper cup works well
and beat until the whites are glossy and have stiff peaks.
2006-12-23 15:13:38 · answer #2 · answered by Anonymous · 2⤊ 0⤋
Are you using just a whisk? That will take forever, though it should work! Use either an old fashioned egg beater or an electric mixer if you have one - much easier.
The temperature of the egg whites also matters. It is much easier to whip egg whites if they are room temp - I guess they are now if you have been whisking them that long!
A stainless steel bowl is better than glass or plastic.
These links should help you. Best of luck with it.
2006-12-23 14:30:30 · answer #3 · answered by Anonymous · 0⤊ 0⤋
The most important thing is that your equipment must be extremely clean of any grease. The egg whites must be chilled and mid-way to stiff, add a tiny pinch of Cream of Tartar. You can add sugar or not, but if you decide to add it, wait until the egg whites begin to peak. Good luck!
2006-12-23 14:25:42 · answer #4 · answered by Guy M 3 · 0⤊ 0⤋
If any of your cooking equipment has a trace of cooking oil (bowl, whisk, spatula - this will inhibit the formation of the foam and make it very difficult to get the stiff peaks you need. You should at a minimum be using a crank type whisk if no electric beater is available.
2006-12-23 14:22:56 · answer #5 · answered by fla_dan 3 · 0⤊ 0⤋
ive never heard of what it is you are trying to make but it doesnt sound much different than meringue. when beating egg whites its vital to use an electric mixer you might need to add sugar but its not neccesary. make sure there are no foriegn ingredients in the whites such as water because if there is then they will never whip up. try starting with a new batch of egg whites beat them with a electric mixer that is dry and see if that works.
2006-12-23 14:30:05 · answer #6 · answered by chrfou18 3 · 0⤊ 0⤋
make sure your bowl is clean, dry, if you have any grease in it , it will make your egg white slack back, also cream of tartar does help,, electric mixer on high, make sure beaters are clean as well, with your recipe it would help using a chilled bowl, either glass, better yet a stainless steel mixing bowl, this will make them peak faster , weather has something to do with it as well, high humidity , or rain , if this is the case make sure to chill all utensils. make sure no yolks are getting in whites this can cause problems as well hope this is helpful more help needed be more than happy to help
2006-12-23 14:24:41 · answer #7 · answered by luckychi_3 2 · 0⤊ 0⤋
you are supposed to use a small pinch of cream of tartar for the stiff egg whites, and also make sure you arent using a bowl that holds heat!
2006-12-23 14:32:20 · answer #8 · answered by ANA M 3 · 0⤊ 0⤋
ARE U USING A METAL BOWL?? MOSTLY A COPPER BOWL, BEST RESULTS! IT MUST BE VERY VERY VERY CLEAN... AND ADD A LITTLE CREAM OF TARTER IT HELPS. OH YEAH MAYBE U WHIPPED THEM TO MUCH ONCE U PASS THE STIFF STAGE IT WILL GET RUNNY AGAIN! KEEP EVRYTHING VERY COLD!! THATS A LONG TIME TO BE WHIIPING EGGS I ADMIRE YOUR PATIENCE HA HA... MERRY CHRISTMAS!!
2006-12-23 14:32:15 · answer #9 · answered by SEXY CRML 3 · 0⤊ 0⤋
egg whites by themselves can't make stiff peaks. As I recall anyway, frosting can though.
2006-12-23 14:22:22 · answer #10 · answered by Cory W 4 · 0⤊ 0⤋