While whisking egg whites is easy, getting them to the perfect degree of stiffness requires a little skill.
After all, different desserts require different peaks. So here's what you need to know...
Soft peaks
To make soft peaks, whisk gently until bubbles start to form. The mixture with turn opaque and soft peaks should just be starting to hold when you turn your whisk upside down. This can be used to make batters.
Medium peaks
Carry on whisking for medium peaks. These are egg whites that hold their shape well, while the tips fold back on themselves. To test this, dip the beaters into the mixture again, it should only bend a little.
Medium peaks (or firm peaks to some), can be used to make mousses and soufflés.
Stiff peaks
For stiff peaks you need to whisk for even longer. When turned upside down, these peaks should completely hold their shape. These can be used to make meringues.
Top tips for whisking egg whites:
- Use a clean, dry bowl
- Use a hand-held electric whisk, free-standing mixer, or balloon whisk. A food processor won't give you that volume.
- Don't over whisk the whites anymore than stiff peak or they'll become dry and powder, thus difficult ton use.
- Use the egg whites as soon as they're whisked. If left to stand they can collapse.
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Vicky is our Food & Drink Director, where she oversees strategy and content across all of Hearst's brands, from recipe development to fun video franchises and everything in between.
With almost a decade's experience, Vicky was previously Editor of Delish UK, and Digital Food Editor of Good Housekeeping and she lives and breathes food content creation.
Outside of work, Vicky loves learning about wine, eating her way around the world, and hanging out with her dog Pickle.
