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.
HEY I AM WONDERING, WHY DO YOU USED CREAM OF TARTAR AND LEMON JUICE? DOES IT HELP FORM THE PEAKS?
Choosing the right blender for your materials can be a difficult and frustrating job. Vendors claim their blenders work efficiently, and their claims are generally true, provided the blenders are correctly chosen for your material.best blender under 100
amazon review site providing customers with valuable reviews and comparisons of todays top blenders.
commercial blender