Egg Whites

Don’t throw away egg whites. Freeze them in a plastic bag. Make sure you label the date and quantity. Defrost and return egg whites to room temperature before use. When whisking egg whites it is important to start with a dry clean bowl. Grease and water are the possible culprits if you aren’t getting any volume when whisking. Don’t use a plastic bowl as these can harbour hidden oils.

Run a cut lemon around the bowl before adding the egg whites. The lemon helps to increase volume and stiffness.

When making meringue, initially whisk the egg whites alone. When they have achieved a good stiffness, slowly add sugar. Allow the sugar crystals to begin to dissolve before adding more.