Whisking egg whites
By carmelbg
@carmelbg (519)
November 5, 2009 10:00am CST
I recently made a lemon meringue pie. The recipe called for 4 egg whites whisked until they form stiff peaks. I do not have an electric whisk and was doing this by hand. I kept going and going until my arms hurt too much to carry on and they did not get stiff, they were thick and creamy but not meringue like at all. What was I doing wrong? Surely its possible to whisk them by hand and I don't have to buy an electric whisk. Any tips on getting this to work by hand?
1 person likes this
2 responses
@deebomb (15304)
• United States
5 Nov 09
It is best to whisk egg white in a stainless steel or copper bowl. If you don't have one you need to be sure that the bowl you are using is really grease free. You also need to add 1/4 teaspoon per two egg whites cream of tarter, lemon juice or vinegar when your ready to whisk them. The cream of tarter, lemon juice or vinegar are acidic and will bind and hold the egg white together. Cream of tarter is best because it has no flavor and will prevent the whites from releasing the water in them. Hope this helps for the next time.
