I've been mixing egg whites and they won't peak there sort of think and syrup like.

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12 Comments

Stefania March 28, 2016
I always use a metal bowl and before I use it, I make sure to wipe it clean with a paper towel. I crack the egg whites into a separate bowl so that I can make sure no egg yolk gets in and then I transfer them to the metal bowl. If adding sugar, whisk the egg whites on their own until soft peaks form and then slowly add the sugar, a bit at a time, while still whisking. This should give you perfect stiff egg whites :)
 
Susan W. March 26, 2016
Nobody has asked you this...are you by chance using the egg whites that come in a carton and are pasteurized? I'm not an egg white in a carton person, but I think I've heard those don't whip up to stiff peaks or even soft peaks. Shauna will know if this is true or not.
 
Shuna L. March 26, 2016
The only thing that keeps egg whites from volumizing is fat of any kind. That means: bowl or whisk or hands were not superbly free of oil of any kind. And, egg yolk. There's only one other issue it could be - if your eggs are very very old &/or if you "room temperaturified" (yes I made that word up) them in hot water. When eggs get old, whites get more watery, and because the shells are permeable, sitting them in a water bath can worsen the issue. Strangely, very old egg whites work incredibly well, but not old eggs. If you want to get nerdy about meringue, "age" your egg whites at room temperature for a few days... Just don't tell the health department!

I send everything through the dishwasher before making meringue of any sort. When I see they aren't whipping, I know someone left egg yolk in them...
 
mayte March 26, 2016
I think no trace of yolk is the important thing. Possibly eggs shouldn't be too cold. Doesn't make a difference if you add sugar early. I add it before i start whipping and use a kitchenaid mixer. It takes time but haven't had an issue.
 
ChefJune March 23, 2016
Your bowl and your beaters/whisk need to be spotless. Not a trace of fat of any kind on either! And they should be at room temperature. and only use a metal bowl. Anything else, and you're flirting with failure.
My favorite way to whip egg whites is in an unlined copper bowl with a giant balloon whisk. You can achieve a volume you only dream of with an electric mixer.
 
C S. March 23, 2016
Interesting to know that. I have always used a glass bowl and the whisk attachment on the beater, except when using two forks and a flat enameled bowl.
 
Smaug March 22, 2016
I can;'t help remembering an Emeril Live episode where he was making some kind of parfait of something that involved mixing whipped cream with beaten egg whites. So he whipped the cream, then decided it was all being mixed together and no need to clean the mixer. Put the egg whites in mixer- eventually, he conscripted someone else to watch the egg whites, and in the fullness of time the show ended. I wonder sometimes if they're still trying to whip those whites, or if they eventually gave up.
 
Windischgirl March 22, 2016
Too funny!
 
ChefJune March 23, 2016
you can tell he's not a baker! ROTFLMAO!!!
 
Karen B. March 21, 2016
A copper bowl helps. Lacking that, a freshly washed and dried bowl, and 1/4 tsp of cream of tartar should work fine.
 
Windischgirl March 20, 2016
Just like C said, if there is the least bit of egg yolk in the whites, they won't peak. Also, it helps to have to egg whites and bowl warm, at least room temperature, 75F or so. Beat them on the highest possible speed on the mixer...start slowly and ramp up. Adding a pinch of acid--1/4 tsp vinegar or cream of tartar-- can help.
If they are just not cooperating, start over with fresh whites.

You can use the uncooperative egg whites in any recipe that calls for eggs, 2 whites=1 egg. You can freeze them for later, use them as an egg wash in baking, make an egg white omlet, etc.
 

Voted the Best Reply!

C S. March 20, 2016
Are you trying to make them form stiff peaks? Did you add sugar? Were your bowl and beaters both clean without any trace of fat or egg yolk?

Adding the sugar too soon, or too quickly or introducing fat can keep them form becoming stiff.
 
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