whipped egg whites
Fluffy baking foam
Whipped egg whites are egg whites beaten until they incorporate air and form a foam.
The texture ranges from soft peaks that droop when the whisk is lifted to stiff peaks that hold their shape.
They provide lift and lightness in soufflés, meringues, and angel food cake.
Overbeating makes them grainy and dry; a bit of acid like cream of tartar helps stabilize the foam.
- meringueBaked whipped whites
- Swiss meringueHeat-stabilized whipped whites
- French meringueUncooked whipped egg-sugar foam
- peaksHighest points attained
- soft peaksWhipped but not stiff
stiff peaks · fluffy · stiff · foam · souffle · glossy · airy · beaten · cream of tartar · room temperature · folding · sugar · pavlova · mousse · billowy · cloud · soft · silky
- whipped foodsmousse, chocolate mousse, meringue, French meringue, Italian meringue
- leavenersbaking powder, baking soda, yeast, baker's yeast, active dry yeast