Egg-White Foams

The proper consistency to which you must whip the whites depends upon the texture and volume you need for a specific filling or cake. Whipping egg-white foams to their proper consistency as each recipe instructs will be neither guesswork nor a puzzle when you understand what happens as you whip.

An egg white is composed of protein (albumen) and water. The protein coagulates (goes from a liquid to a solid state) under two conditions: heat and whipping.

When you fry an egg, you see the heat transform the liquid of the white to solid. Heat’s effect on an egg-white foam in the oven is similar, though it is not visible to you.