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Tips for Properly Foaming Egg Whites
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Published 2022
Creating an egg white foam is a fairly simple skill, but there are a few things that need to be kept in mind. Here are a few rules of thumb for properly foaming egg whites:
- Make sure there is no fat present. Fat inhibits the foaming of egg whites. Take extra caution that you do not get any yolk into your whites and that your tools are grease-free.
- Room temperature whites foam more easily and beat to a higher volume. Allow your eggs to fully come to room temperature before beating them.
- Acidic ingredients and sugar help stabilize the egg foam. Recipes often call for adding a bit of cream of tartar, lemon juice, or white vinegar into the egg whites to help stabilize them. It is also important that the sugar is added in very slowly and only after the egg whites are already starting to hold soft peaks. This helps keep the meringue stable.
- Slower mixing creates a more stable meringue. I recommend mixing your egg whites at medium speed and not rushing the process. Beating the egg whites at high speed will cause them to foam more quickly, but they will be less stable and not hold the air as well.
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