Foams

Whipped egg whites are used to give lightness and rising power to soufflés, puffy omelets, cakes, some pancakes and waffles, and other products. The following guidelines will help you handle beaten egg whites properly (see Figure 24.3).

Figure 24.3 Whipping egg whites.

• The whites are just beginning to whip into a foam.

  

• The whites have reached the soft-peak stage.

  

• The whites have reached the firm-peak stage. Note the smooth texture. Whipping beyond this stage will cause the foam to break.