With Easter just days away, eggs – in one form or another – will likely grace your tables this week. If custards, soufflés or meringues are on your menu you’ll no doubt find yourself (or your stand mixer) whipping egg whites. Here are a few tips to help you along.
The air whipped into egg whites give dishes a light, airy quality. Combine them with other ingredients gently to avoid deflating them. (Folding is the best method.)
Make sure your bowl and whisk are spotless. The tiniest bit of water or oil can keep egg whites from whipping.
Room temperature eggs whip to maximum volume. Set them on the counter for 20 minutes or submerge them in warm (not hot) water for 5 minutes.
Whisk in a pinch of salt, cream of tartar or a few drops of lemon juice to help egg whites firm up.
Leftover egg whites can be frozen in clean ice trays for later use.