When whipping egg whites until stiff, it's a PITA to fold them into cake batter until well blended, since they're in little clumps. It takes a lot of folding to blend them in (as opposed to soft peaks), and of course, they end up deflating a little. Is it absolutely necessary to fold them in until completely blended OR... if some small white pieces remain unblended, will they smooth out when baked?
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Question about whipped egg whites -
- Thread starter meryl
- Start date
Ya know, I was wondering about that. Everything I've read has said that "stiff" means they're
still shiny and moist, but if they're "too stiff," they're going to look dull or something. I've always kept them shiny and fairly moist, but I think you're right that I've been overwhipping. I've always had a problem with knowing when they're considered soft peaks and when they're stiff peaks - no-one has ever shown me the difference, and the cookbooks' descriptions are not good at all. So far, everything I've made has turned out fine, but I'll try whipping them less next time - I certainly would have more volume. Thanks, Joe.
still shiny and moist, but if they're "too stiff," they're going to look dull or something. I've always kept them shiny and fairly moist, but I think you're right that I've been overwhipping. I've always had a problem with knowing when they're considered soft peaks and when they're stiff peaks - no-one has ever shown me the difference, and the cookbooks' descriptions are not good at all. So far, everything I've made has turned out fine, but I'll try whipping them less next time - I certainly would have more volume. Thanks, Joe.
sandi-in-hawaii
Well-known member
I take about a small plop of the egg whites, and mix (not fold) that in well first.
The mixing of the initial plop of whites lightens up the batter, making the folding of the remaining whites much easier.
I start by folding that plop in, then when it breaks into clumps, I'll give it a few good stirs, until it's pretty homogenous. Then I'll gingerly fold in the remaining whites.
That way, if I deflate the whites, it'll only be from that first little plop. The rest of the whites shouldn't deflate at all.
But I agree with cheezz, it doesn't really matter if you still have a little white streaks. It'll all come out in the end.
So what are you baking?
smileys/smile.gif
The mixing of the initial plop of whites lightens up the batter, making the folding of the remaining whites much easier.
I start by folding that plop in, then when it breaks into clumps, I'll give it a few good stirs, until it's pretty homogenous. Then I'll gingerly fold in the remaining whites.
That way, if I deflate the whites, it'll only be from that first little plop. The rest of the whites shouldn't deflate at all.
But I agree with cheezz, it doesn't really matter if you still have a little white streaks. It'll all come out in the end.
So what are you baking?
smileys/smile.gif