AuthorLe-ThermiqueCategoryBasicDifficultyBeginner- Insert the butterfly whisk. Place in the eggs white and beat.
Without the measuring cup.
Timer: 6 Minutes / Speed: 4 / Temperature: 37°C
- Continue beating.
- While beating, add sugar 1 tsp one by one for 5-10 seconds interval.
Timer: 6 Minutes / Speed: 4
- Fold in 3 stages: Using a spatula, turn the egg whites into the cake batter. The important part here is not to stir. Instead, use a flipping motion, literally folding the egg whites into the batter.
Tips:
- Clean, dry and grease-free mixing jar.
- Keep the yolks separate from the whites.
Fat from egg yolk will prevent eggs white from beating up properly. When separating eggs, take care that no yolk gets in the whites.
- Egg temperature
Preferable refrigerator-cold eggs. It’s easiest to separate eggs cleanly when they are refrigerator-cold. Before beating egg whites, let the eggs stay in the room temperature of 20-30 minutes.
- Cream of tartar
The air beaten into egg whites can be lost quite easily. A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, not recommended.
- Sugar
For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Ideally, add sugar 1 tsp one by one for 5-10 seconds interval. Adding some or all of the sugar before you begin beating the egg whites will result in less volume.
Serving Size dishes
Servings 12
- Amount Per Serving
- Calories 440Calories from Fat 44
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 21g105%
- Trans Fat 1g
- Cholesterol 3mg1%
- Sodium 44mg2%
- Potassium 51mg2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Insert the butterfly whisk. Place in the eggs white and beat.
Without the measuring cup.
Timer: 6 Minutes / Speed: 4 / Temperature: 37°C
- Continue beating.
- While beating, add sugar 1 tsp one by one for 5-10 seconds interval.
Timer: 6 Minutes / Speed: 4
- Fold in 3 stages: Using a spatula, turn the egg whites into the cake batter. The important part here is not to stir. Instead, use a flipping motion, literally folding the egg whites into the batter.
Tips:
- Clean, dry and grease-free mixing jar.
- Keep the yolks separate from the whites.
Fat from egg yolk will prevent eggs white from beating up properly. When separating eggs, take care that no yolk gets in the whites.
- Egg temperature
Preferable refrigerator-cold eggs. It’s easiest to separate eggs cleanly when they are refrigerator-cold. Before beating egg whites, let the eggs stay in the room temperature of 20-30 minutes.
- Cream of tartar
The air beaten into egg whites can be lost quite easily. A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, not recommended.
- Sugar
For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Ideally, add sugar 1 tsp one by one for 5-10 seconds interval. Adding some or all of the sugar before you begin beating the egg whites will result in less volume.