m0use Posted 15 Feb 2005 , 9:16pm
post #1 of

For those (like me) who hate waiting icon_mad.gif for peaks to form when you beating meringue power/water or egg whites- here's a tip to make it go faster. icon_biggrin.gif Take a mixing bowl- preferably glass or metal since it keeps the cold longer and takes the cold faster- and your beaters from your mixer (stand or handheld) and place them in the freezer for at least 15 minutes to get them nice and cold. Then take them out of the freezer when you are ready to mix up your meringue, and mix your egg whites or meringue powder/water until it forms the type of peaks that you need (stiff or soft).

9 replies
GHOST_USER_NAME Posted 15 Feb 2005 , 11:02pm
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I place mine in for at least an hour. I'm anal that way.... to others that haven't tried this tip... it really works. Give it a try.

pandorphus Posted 15 Feb 2005 , 11:31pm
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I've always heard/read that it's best to whip egg whites at room temperature. What does chilling the bowl and whisk accomplish?

MrsMissey Posted 16 Feb 2005 , 12:01am
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..same goes for whipping cream...peaks form much faster, think COLD!

pandorphus Posted 16 Feb 2005 , 12:35am
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Yeah... definitely cold for whipped cream... but the same places I've heard that, I've heard that egg whites are better at room temp. I am curious about this!!

MrsMissey Posted 16 Feb 2005 , 12:40am
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Pandorphus...BTW ..I just e-mailed that heart pan info to you! Let me know if it comes thru ok, since I've had some problems with my outgoing e-mail!

pandorphus Posted 16 Feb 2005 , 12:44am
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Awesome!! I got it Missey, thank you so much!! icon_biggrin.gif

GHOST_USER_NAME Posted 16 Feb 2005 , 12:48am
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This is very odd! The thinking (and science behind it) is that you always have your egg whites at room temperature for maximum volume and quick whipping. Also, that a stainless steel or copper bowl wiped out with a dab of white vinegar (to eliminate any traces of fat) is best. The bowl should also be at room temperature.
Maybe it has to do with climate? Sea level? Hmmmm. Like I said, very odd. I personally adhere to the technique I described above and always get quick, fluffy, and perfect egg whites.
Any food scientists out there? What gives?

GHOST_USER_NAME Posted 16 Feb 2005 , 12:51am
post #9 of

Oh, one thing I forgot. I used to use my Kitchen Aid stand mixer for egg whites, but I never liked that whip attachment. So I bought a handheld 7-speed Kitchen Aid mixer and I love it for egg whites! The good old double beater action with the freedom to really get in there and move the mixer around is terrific.

pandorphus Posted 16 Feb 2005 , 1:05am
Quote:
Originally Posted by cookieman

Oh, one thing I forgot. I used to use my Kitchen Aid stand mixer for egg whites, but I never liked that whip attachment. So I bought a handheld 7-speed Kitchen Aid mixer and I love it for egg whites! The good old double beater action with the freedom to really get in there and move the mixer around is terrific.




^^^ this reminds me of something annoying that happened to me recently!!

I was planning to make a meringue buttercream for the first time, and thought it would be better to use a handheld mixer when adding hot syrup. I went to the store and bought the 7-speed of which you speak, got it home, and was about to start making the icing when I took the mixer out of the box. The whisk beaters were MISSING!! The dough hooks were in there but the ones I wanted weren't there. So I used my Artisan instead and it went well enough.

I went back to the store (Linens N Things) and exchanged the handheld mixer for a new OXO mandoline.

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