At this point the whites will not fall out if the bowl is held upside down. Stop beating at this point. If sugar is to be added, do so at the stiff-peak stage. With sugar added, more beating will not harm the egg whites.
If no sugar is added and beating continues, the whites will dry out, which means they are breaking up and some of the little balloons are bursting. You can bring them back by adding another egg white and beating back to the stiff-peak stage.
Do not leave beaten whites in a copper bowl for more than a few minutes. It will give the whites an unpleasant taste if they sit too long. Anita remembers her mother making these delicious and light pancakes.
Simply great with just the sugar, these are also good with jelly or a little cinnamon in the sugar. Beat egg yolks and water in large bowl. Stir in matzo meal and salt; mix well. Cover with plastic wrap and set aside to rest for 1 hour. Mixture will thicken considerably. Beat egg whites in large bowl of electric mixer until stiff peaks form. Gently fold in remaining whites until almost no white streaks remain. Do not overfold or the whites will deflate.
Heat a light coating of oil in a large skillet, perferably non-stick, over medium-high heat. When oil is hot, use a ladle to add batter to pan to form pancakes about 3 inches in diameter. Cook until golden brown on bottom, about 2 minutes. Turn gently and brown the second side, 1 to 2 minutes. Repeat to cook all pancakes. Sprinkle with sugar and serve hot. Quenelles pronounced kuh-NELL are simply dumplings with class.
This can be an alternative to gefilte fish. At their best they are very light and ethereal. Serve with a red horseradish sauce for a little tradition. Heat water and wine to a boil in a large non-aluminum frying pan with high sides.
Cover and reduce heat to a gentle simmer. Mince garlic by dropping it into the feed tube of food processor, fitted with metal blade, with the motor running. Add fish and pulse until roughly chopped. Add lemon juice, green onion, salt, black pepper and cayenne. Process until smooth. Transfer mixture to a large bowl. Lightly fold the remaining whites into the fish mixture, trying to keep as much air in the beaten whites as possible. Use 2 teaspoons to form quenelles: Dip the teaspoons into cool water, then scoop 1 spoon into the fish mixture and fill it to heaping.
With the inside of the other spoon smooth the top of the filling to form a mound. Credit: Blaine Moats. Recipes often call for adding cream of tartar before beating whites to stiff peaks.
This acidic ingredient helps stabilize the whites. Use as directed. When making meringue and other desserts that call for adding sugar to the whites, beat egg whites with an electric mixer on medium speed about 1 minute or until soft peaks form tips curl. Then start adding the sugar as directed in the recipe usually a tablespoon at a time and continue beating on high speed until stiff peaks form--the tips will stand straight up when you lift the beaters from the egg whites.
Simply beat the egg whites until stiff peaks form tips stand straight. This will take 4 to 5 minutes total. Comments Add Comment. Back to story Comment on this project. Tell us what you think Thanks for adding your feedback. Close Sign in. Here, soft peaks have formed. When the whisk or beaters are pulled out of the whites, a peak forms where the tool was, but the peak pretty much immediately droops. Soft peak is the stage you usually want when you're simply adding whipped egg whites to a dish to lighten it a useful trick with pancakes and waffles for extra fluffy, light-as-air results.
If you keep beating the egg whites, they will quite quickly go from soft peaks to firm peaks. The difference is that firm peaks keep their shape without drooping.
Keep going and you'll quickly get stiff peaks. These egg whites will keep their shape, even when turned upside down and round and round, as you can see on the whisk above. This is the last stage you're going to want to go to. If you keep whipping the whites they will first turn dry, losing their glossy sheen, and then start to pull apart a bit the way foam on the ocean does, and then the protein strands you have so carefully stretched and filled with air will simply collapse and break apart, the water and protein in the egg whites will separate, and you will be left with a sad bowl of eggy water and clumps of foam.
Note: Whipped egg whites are fairly fragile, so now that you've whipped them, use them! If your recipe calls for "folding" them into a batter or with another mixture, remember that you've just beaten a bunch of air into them and you want to keep as much of that air in there as possible.
Fold gently, running the spatula along the bottom of the bowl and then up and over the batter and whites rather than simply stirring everything together as usual. It will take a bit of patience to get everything incorporated, but you'll be rewarded by the light fluffiness of your final dish.
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