How to Beat Egg Whites
May 10th, 2009
Getting the perfect consistancy isn’t always easy. You start beating the egg whites and at the end they are still runny. The most important thing about the egg whites is the temperature. Egg whites should always be at room temperature before whipping. For best results take them out of the refrigerator about an hour prior to beating. Make sure there is no yolk in the whites and that the bowl and beaters are perfectly clean. To get the egg whites to the right consistancy it is also important to hold the beaters slightly at an angle to beat air into the whites. The more air gets into it, the better the results.
Keep refrigerated, use for Pie Toppings.
