Stiff Egg White Peaks

Again, this sounds self-explanatory, until you’re knee-deep into a pie recipe and it says “beat egg whites until stiff”. Huh? How long? Medium speed? How stiff? Do I beat them by hand. See below :)

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Chef: Christie DeHaan

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Stiff Egg White Peaks

A helpful hint for making perfect pies!

Cook time: 10 MinTotal time: 10 Min

Ingredients

• Egg Whites
• Pinch of Cream of Tartar (optional)

Instructions

1. Separate egg whites from egg yolks into medium mixing bowl.
2. Sprinkle a pinch up to 1/8 teaspoon Cream of Tartar, if desired.
3. Using a hand mixer, beat egg whites on low for 15 - 30 seconds, to break up the proteins.
4. Raise the speed on the hand mixer to medium and beat in an up and down motion for 2-3 minutes. Egg whites should turn frothy.
5. Raise the speed to high. Continue to beat egg whites using an up and down motion in the bowl. The egg whites should turn from clear to white and look glossy. Beat until you can see the egg whites forming soft peaks when coming off your beaters.

Notes

The Cream of Tartar will just keep the egg whites from breaking down if you’ve whipped them a little too much. But you have to add it before you start beating, soo….

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