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Egg White Foam - Tips and Tricks

How to beat egg whites into a foam, for chiffon cakes like angel's food, meringues, and japanese cheesecake.
Prep Time20 minutes
Total Time20 minutes
Cuisine: Low Carb, Tips and Tricks

Equipment

  • Copper Mixing Bowl

Materials

Egg Whites

  • 2 Egg whites Minimum of 2. Old egg whites beat to higher volume, but are less stable and collapse sooner

(Optional)

  • ¼ tsp cream of tartar 1/8th of a tsp per egg white. Stabilizes foam. Lemon juice can also work.

Instructions

Egg Whites go through 5 stages when being whipped

  • Stage 1 – raw
    Stage 2 – frothy, foamy, cloudy
    Stage 3 – soft peaks
    Stage 4 – firm peaks
    Stage 5 – stiff peaks

Stage 1 - Raw

  • When you begin whipping the egg whites, always start the mixer on low speed, until the egg whites are foamy, then gradually increase the speed. Beginning slowly will allow the egg whites to reach their fullest volume.

Stage 2 - Frothy, Foamy

  • Continue on low to medium speed. Cream of tartar can be added at this stage if needed. Gradually increase the mixer speed to medium/high.

Stage 3 - Soft Peaks

  • Gradually increase mixer speed to high. If you are adding sugar, generally do so at this stage, a little of the time, at the edge of the bowl. Stop here for ordinary or soft meringue.
    If adding any extracts, quickly and evenly sprinkle while the mixer is still running, at the very end.
  • At the completion of this stage, the foam should hold a peak when the mixer is withdrawn, but the peak should easily collapse into the foam with any light jostling.

Stage 4 - Firm Peaks

  • For a stiff meringue, at the sugar at this stage. Use the same technique described above, adding slowly. Mixer should remain on high.
    If adding extracts, sprinkle evenly over the meringue, prior to stopping the mixer, toward the end of the process.
  • At the completion of this stage, the foam should hold its peaks, which should be straight, and hold their shape even with light jostling. The foam will be smooth, moist, and shiny.

Stage 5 - Stiff Peaks

  • Continuing to beat on high, the egg white foam will continue to stiffen.
  • At the completion of the stage, the whites have become very glossy, and very stiff. If the whites become dry and dull, they are over-beaten. This can happen quickly, in as little as 30 seconds.
    Because copper binds to conalbumin, it also protects against over beating, by minimizing the number of egg white proteins that are free to denature and coagulate.

Notes

  • Egg whites are losing air bubbles (deflating) as soon as you stop whipping them, so incorporate them as soon as possible into the batter. A spatula is the best tool for folding.
  • Beating, stirring, and jarring can break down the foam; when you fold the egg whites in, use a gentle touch. See our tips on folding post.
  • Rescue overbeaten egg whites by adding one extra egg white and beating again. Doesn't always work, but it's sometimes worth a try.
  • When cooking a recipe using beaten egg whites, it is best to use ungreased pan sides, that allow the egg whites to cling while they are rising in the oven. This allows for the maximum rise, preventing egg whites from slipping downward.
  • In general, it is best to cook egg white leavened recipes in the lower one-third of the oven, to minimize direct heat.