Beat egg whites with sugar required inmany recipes, but the technology itself, as a rule, is not described. Meanwhile, to make a really good meringue, a protein cream or even a regular sponge cake is not so easy without the knowledge of certain details of this process. So, how to whip proteins with sugar correctly, what is necessary to know for this? Consider the main points.
Selection and preparation of dishes
Maximum lush, and most importantly - a stable foamcan be obtained by whipping egg whites with sugar in a copper bowl. But, unfortunately, in modern times such dishes rarely can be found in the kitchen, and therefore it can be replaced with glass or, in extreme cases, metal.
Extremely discouraged for this purpose.use utensils made of aluminum. This results from the fact that this metal, reacting with the acid added to the protein-sugar mass, gives the mass a grayish tint. It is also worth refusing plastic containers, as fatty films formed on the porous surface of plastic prevent proteins from reaching their maximum volume.
It is very important that the dishes are perfectly clean anddry. Even the smallest amount of fat can cause proteins to not completely beat, but only one third of their potential volume. This is due to the fact that fat complicates the process of formation of protein bonds in the protein mass. It is recommended to wipe the whisk and whisking container with a slice of lemon, then dry thoroughly.
Egg selection and protein separation
How to beat whites with sugar, which eggs are betterall for this to choose? It is possible to beat any egg well, but it should be borne in mind that fresh eggs, due to the fact that they have thick protein, will be whipped a little longer, but at the same time they will be kept in a whipped state for a longer time. Long-stored eggs become watery, and therefore whipped badly. It is easiest to beat eggs that have room temperature, since bubbles form more easily in warm proteins.
You must set two dry andclean bowls. Holding hands over the container, gently pick the egg using a knife and divide it in half. Pour the yolk from one part of the shell to another, until all the protein is in the bowl. It is important to carefully monitor that even the smallest amount of yolk does not get into the proteins, because otherwise it will be impossible to obtain the maximum amount of protein mass.
Instruments
Since whipping whites with sugar is not a matterfast, it is best to equip for this purpose with a mixer that has two rotating nozzles. In the absence of this kitchen appliance, you can use a whisk or a hand cream beater, but in this case the process will be significantly delayed.
Beat first at the lowest speed, gradually, slowly, increasing it. Soon a foam will form, which as it is whipped will become denser and whiter.
Stability to whipped squirrels
It is not enough just to know how to beat whites withsugar, it is important to be able to consolidate the stability of the resulting fluffy mass. So, for this purpose, it is recommended to add acid to the proteins at the foam stage — tartar, lime or lemon juice, vinegar or citric acid. This contributes to the fact that protein cells will become more closely related to each other, as a result of which proteins will not only swell faster, but will also retain their shape longer.
Adding sugar
The moment you add sugar is very importantthis time, the proteins should already be well whipped. If the protein is not sufficiently whipped, then it can clearly see large air bubbles bursting during the maintenance of the protein mass in the dough, as a result of which the finished products lose their airiness and fluffiness.
If protein, on the contrary, is whipped too much,then in it you can see small air bubbles, breaking in the baking process and resulting in baking falling. An indicator of a well-whipped protein is its increase by 5 times compared with the original volume, as well as strong and fluffy and foam that holds the shape.
In no case do you need to pour all the sugar at once, as in this case it will immediately dissolve, the proteins will begin to spread and it will be impossible to achieve the desired shape and taste.
Sugar should be added slowly and verygradually, while continuing to continue to beat the whites. The optimal single dose of sugar, which must be mixed with a protein mixture - ½ tsp. Sugar can be replaced with powdered sugar, which is believed to dissolve more easily, as a result of which you can obtain the desired consistency for churning several times faster. When sugar is added to proteins, the mass becomes very stable, smooth and very dense. This can be achieved after a few minutes. However, there is no need to hurry, because it is important that all the sugar crystals are completely dissolved in the resulting froth.
Many novice housewives are faced with a situation where proteins are not whipped with sugar. If you follow the above recommendations, then this problem can certainly be avoided.
