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All questions

Urgent !! I can't get my egg whites to stiffen !! I've used cream of tartar. After 10 mins nothing. Is there anything I can do ?

Can I use what I have for anything ?

asked by coralwisp over 4 years ago
6 answers 16674 views
516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

You also might have some soap residue in the bowl. The bowl must be very clean. I use a copper bowl exclusively for whipping egg which means you don't need cream of tartar.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 4 years ago

I'm not sure if it will work--I agree with what creamtea and bigpan said-- but you might try a big pinch of kosher (or a smaller pinch of regular if you don't have kosher) salt. I find that salt helps egg whites stiffen up quickly.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thanks for the replies. I did have a small bit of yolk in the whites that probably was the cause!! Now any ideas for the great flavored mixture?

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

The presence of any kind of fat (that in yolks, for example), causes protein chains to literally slip apart. Protein chains are long and sinuous, and for a meringue, you obviously want them to stay long. Cream of tartar (aka tartaric acid) or cupric acid (which is formed naturally when using a copper bowl) help with the relaxing and strengthening parts of whipping EWs. It is important also that you never use a plastic bowl for whipping them. Plastic bonds well with fats and oils, and it is difficult to ever get one clean enough to use here.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I was always told that a drop of vinegar in the bowl first will counteract any remaining bits of grease.