In almost all pastry recipes, even kitchen preparations, eggs are often called to be beaten until firm. The principle is actually to introduce air into the egg whites through a high-speed whipping mechanism to obtain foam of air bubbles and egg white droplets. There shouldn’t be a drop of yolk in the egg white, and here are a few tips to make this easy and successful.
hand-beaten snow eggs
You need a large container with a spherical bottom to be comfortable. It is necessary to remove all traces of fat, and white vinegar is very effective for this.
For a large, firm foam, beat egg whites at room temperature. And with a big whisk, you won’t be too tired!
Before whipping, add a little lemon juice and a pinch of salt to the egg whites to prevent egg whites from graining.
Then begin stirring gradually and increase to a brisk, steady speed. Only the wrist moves, don’t hesitate to make big moves.
When your egg whites are well fermented and firm, stop whisking or the air bubbles will pop and your mousse will be flat. Foam appears when a white beak forms at the end of the whisk.
Whisk the egg whites in a blender
This is an electric mixer with 2 whisks, not a whisk!
Your container must be very clean.
Egg whites must be very cold, as are the whisk and container. Put them in the refrigerator beforehand to get the ideal temperature.
After adding a pinch of salt to the egg whites, use the whisk to move back and forth.
Be careful not to tap for more than 4 minutes to avoid dislocating the foam! Snow that does not fall even if the container is turned upside down would be perfect.
Whisk Eggs in a Bain-Marie
Whole eggs are used here. Place the eggs in a mixing bowl before placing them in the bain-marie. Add sugar.
Stir until white and until the mixture triples in volume. It will take up to 10 minutes with an electric mixer and about 15 minutes with a hand mixer.
Then remove the container from the bain-marie and continue stirring until completely cooled.