Hot answers tagged egg-whites
You had too much air in your batter. This isn't a result of beating to much, but rather insufficient macaronage after folding in the sugar and almonds. The excess air expands in the oven and creates a hollow shell that then collapses. The macaronage is really the trickiest thing about macarons - it is very hard to convey in recipes exactly what the texture ...
Yes, you can whip egg whites (or whipped cream, or....) by hand. There are a few things you need: a reasonably large bowl a good, sturdy whisk, again not too small proper technique a good amount of ellbow grease patience It will typically take longer than when using a mixer (for beginners, I've seen pros that could keep up with any measly old mixer, ...
Carrageenan is a natural thickening agent. It helps the cream beat more easily and stay fluffy. I have seen brands that don't have it but I agree with Marti that you might have to try a health food store. Egg whites do not beat to nearly the same consistency. They are much more foamy. If beaten all the way they are more stiff. If you are using the whipped ...
You say: Also I have an electric mixer in which I usually whisk eggs for a cake. Why not use it? There's nothing special about an electric egg beater, really. You'll find it much less strenuous than hand-whisking, even if it's a hand mixer rather than a stand mixer.
First, double check that your oven temps are accurate with a thermometer that you can place in the oven. After that, two things I would try.. Rack Positioning I've baked meringues at similar temps without browning. It could be the position of the rack within the oven? If it was mainly the top that browned, move lower. If it was mainly the bottom that ...
It is virtually impossible to get every last trace of grease/oil out of plastic containers. Egg whites will not whip with even the slightest trace of oil/grease anywhere in the bowl, on the beaters, etc. Ergo, plastic and whipped egg whites do not go together.
Salt, sodium chloride, is slightly chaotropic towards protein colloids, so it should loosen up the egg whites slightly by decreasing protein-protein interaction. That should make the whites easier to mix, but I doubt you'll get a significant size increase out of it.
From a food blog: I often use egg whites to emulsify (smooth) my sorbets. I have also used lecithin and xanthan gum to great success when trying to not add extra liquid or worrying about someone who is allergic to egg whites. And another one: Others swear by whipped egg white for a creamy consistency So it seems it makes ice cream creamy. I guess ...
You can try to cook an omelette. It worked perfectly for me, except I have added some extra vegies to it.
It should be easily usable in applications where the egg texture is not that important. Find a recipe which needs both eggs (not whipped) and a liquid, and add the liquid to the overwhipped egg until the foam has subsided. Add the yolks back in (such recipes generally call for whole eggs). This should work with different types of griddle cakes: pancakes, ...
Certainly yes. In fact, aged egg whites can whip better - sensitive applications like macarons will frequently prescribe holding the separated egg whites for a day or two before using.
I suspect high humidity, or overbeating. If they are not getting dull and dry, they are not ready to go in the oven. If you touch it and it wiggles around a bit, leave it to dry longer. It sounds like humidity shouldn't be a problem, as you have already tried letting them dry out longer, but if it is, here are some ideas- Allow the macaroons to dry for ...
I make egg white omelettes nearly every day. I have tried a number of ways to separate the eggs. Being sensitive to how easily the yolk can be pierced led me to this process. Here's the simplest way I've found yet: Break eggs on a flat surface with only as much force as necessary to open the egg quickly. Open into a wide mouth bowl. Bring yolks up with ...
They're meat spots, and safe (though unpleasant) to eat.
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