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Helen McMahon for Expert Village. We have our egg whites beating here and it’s similar
to a wire whisk that you’ll use if you were doing this by hand. But this is very much
more efficient and does a much better job. So, we let this go on high and build up a
nice volume. I’ll stop this just a minute because I want to explain something that’s
very important. You want to be sure that the bowl you’re using has no trace of any kind
of fat so be sure it’s very thoroughly washed with hot soapy water, dried thoroughly and
that the beaters have nothing remaining on them that could be any sort of grease or oil.
Even the grease on your hands can tend to repress the amount of volume that you’re
trying to get and as I mentioned before everything should be at room temperature to get the best
volume possible. So we’ll continue with this beating and it is important to scrape
this down from side to side,
so we’re going to make sure that the froth from the egg white that comes up on the sides
gets pushed down you can see that it’s already getting quiet fluffy. We’ll just keep beating
that…so you can see the volume is increasing very nicely now and that just continues until
it reaches a higher level.