5 mistakes, why not whipped whites into meringue

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Checking on beaks or stable peaks - whites whipped perfectly. Photos Yandex. Images
Checking on beaks or stable peaks - whites whipped perfectly. Photos Yandex. Images

You want to make your meringue always work? Today I will tell the most famous mistake that novice mistress.

Just imagine, now your meringue will always turn out perfect. And you do not have time and time again to throw out damaged proteins. Let's start!

1 stale eggs

Gently separate the proteins from the yolks. Photos - Anton Belitskiy
Gently separate the proteins from the yolks. Photos - Anton Belitskiy

The fresher the egg, the better they whipped. Retrieved on their own experience more than once.

Once I bought the proteins separate from the yolks and did not look at their shelf life. It turned out that they had stood for 30 days at the store. Plus some more time spent at work, where the eggs were divided into whites and yolks. As a result, the meringues I have not whipped.

2 Dirty dishware

Even a small drop of water or poorly washed beaters - and the meringue is not vzobetsya. I before whipping always wipe the dishes and wipe tools dipped in alcohol.

Take the time to spend a couple of minutes to clean, so you do not have to throw away damaged proteins.

Now you know that for whipping protein is better to use fresh eggs, and dirty dishes will spoil your meringue on time. What next?

3 Too high speed whipping

The preferred whisk planetary mixer. Photos - Anton Belitskiy
The preferred whisk planetary mixer. Photos - Anton Belitskiy

Proteins perevzbit too easy, especially if whipping at high speed.

To make sure no perevzbit proteins, I turn on the average speed of the mixer and beat for 10 minutes. As a result, the protein will be whipped smoothly and without large air bubbles.

4 Immediately add all the sugar

Whipping proteins are well keep their shape. Photos - Anton Belitskiy
Whipping proteins are well keep their shape. Photos - Anton Belitskiy

If you add all the sugar once required a prescription, the protein is not vzobetsya. Sugar is heavy and settles on the bottom.

To avoid this, first whisk the whites until light foam, and then enter a stage of 3-4 sugar.

5 Whisk in a blender

Never, remember, you can never shake up proteins blender blades. To get the needed protein foam beaters that will saturate the air bubbles proteins. Blender you corny "chop up" proteins, not saturate the air.

Now that you know what affects whipping proteins and how to avoid mistakes. At the end I repeat the most important thing:

✔ Use only fresh eggs

✔ Do not allow dirty dishes to whip meringue

✔ Beat proteins at medium speed

✔ Add the sugar in several stages

✔ Never whip proteins blender

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