Ingredients
Eggs – 4 Number
Sugar – 1 n 1/2 Tbsp
Lemon Juice (Or) Cream of Tartar – 1tsp
Glass/Stainless Steel Bowl
Sugar – 1 n 1/2 Tbsp
Lemon Juice (Or) Cream of Tartar – 1tsp
Glass/Stainless Steel Bowl
Hand Whisk Method
- Keep the Eggs in room temperature at least 2 hrs before whisking.
- Separate the whites from yolks with no traces of yolks.
- Start whisking in front and back motion as shown in the video.
- When begins foaming add lemon juice/cream of tartar and continue whisking.
- When soft peaks attained add sugar and continue beating till hard peaks attained.
- Took 12-15 minutes for me to attain the peak, In between stopped a while for clicking and recording :-).
- I substituted egg whites for Sponge Cake and Pan cakes.
Egg Whites Recipes
1) Black Forest Cake
2) Lemon | Orange Chiffon Cake
3) Basic Sponge Birthday Cake
4) Basic Pressure Cooker Cake
2) Lemon | Orange Chiffon Cake
3) Basic Sponge Birthday Cake
4) Basic Pressure Cooker Cake
This Video is just to get an idea about beating egg whites.
Note:
Adding lemon juice/cream of tartar prevents over beating eggs.
Using Electric Blender
- Beat the egg whites until they are foamy.
- Add the cream of tartar (Pic 1) and continue to beat on medium speed until they reach soft peak stage (Pic 2).
- You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised (Pic 3).
- Add the remaining 2 Tbsp of sugar and continue to beat the egg whites until they form stiff peaks (Pic 4) when the beaters are raised.
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HEY I AM WONDERING, WHY DO YOU USED CREAM OF TARTAR AND LEMON JUICE? DOES IT HELP FORM THE PEAKS?