The most common mistake is whipping for too long. While you might think that mixing longer will result in stiffer foam, it actually does the opposite. After some time proteins lose their structure and begin to fall apart and the result is a thin, useless mass.
How to avoid this? The key is to be patient and pay close attention to the consistency of the foam. When it becomes shiny and forms stiff peaks, stop mixing immediately.
The second common reason why the foam does not want to whip is yolk getting into the whites. Even the smallest drop can completely prevent aeration of the proteins. Therefore, you should be especially careful when separating the eggs. Use a separate bowl to separate each egg – this way you won’t waste the entire portion if the yolk accidentally leaks through.
In addition to avoiding the above mistakes, it is important that the bowl and whisks are perfectly clean and perfectly dry. Even the slightest trace of fat can negatively affect the whipping process. If you have any doubts about cleanliness, wipe the dishes with vinegar or lemon juice and then dry them thoroughly.
Egg whites whip best at room temperature. If you store your eggs in the fridge, it’s a good idea to take them out early to warm them up. Warm egg whites are more elastic, which allows them to aerate faster.
Manual whisks give you full control over the process, but require more strength and patience. An electric mixer is faster and more convenient, but it is important to set the right speed. Start low to break down the protein structure, then gradually increase it. RPM too fast from the beginning they may cause uneven foam.
If you plan to do Add sugar gradually and only when the egg whites are partially whipped. Adding sugar too early will prevent the proteins from aerating properly, making the process even more difficult.
The foam should be shiny, smooth and stiff. If you turn the bowl upside down and the foam remains in place, it has reached the perfect consistency. However, remember not to beat the egg whites – they may curdle and all your work will be wasted.
If it still doesn’t want to beat, consider whether you’re mixing it too long or whether yolk got into the whites while separating the eggs. These two factors are the most common causes of problems.
