Whip Egg Whites

Edited by Alexander Avdeev, Eng, Evgeny Vasiliev

Hello, dear VisiHow viewers! This is a tutorial on how to whip egg whites to make meringue or a topping.

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Steps

  1. 1
    We take four cold eggs from the fridge
    .
    Please note that higher temperatures of the eggs affect the ability to beat them effectively.
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  2. 2
    We separate egg white from yolk
    .
    The VisiHow tutorial that shows how to separate egg white from yolk can be accessed by clicking Separate Egg White from Yolk Like a Pro. We shall put the yolks in the glass and the whites in the cup.
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  3. 3
    We shall empty the glass and use the yolks for Gogol-Mogol
    .
    The VisiHow tutorial on how to make the Russian eggnog, Gogol-Mogol, can be found by clicking Make Dairy Free Eggnog.
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  4. 4
    Now, let us pour the egg whites into the emptied glass
    .
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  5. 5
    We take a coffee grinder and put seven full teaspoons of sugar into it
    .
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  6. 6
    We need to grind sugar into powder with short presses that last no more than twenty seconds
    .
    If the coffee-grinder is wiped dry before use, then it will be easier to get the sugar powder out of it.
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  7. 7
    Now, we add sugar powder to the whites in the glass
    .
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  8. 8
    We beat the whites and sugar in the glass for 2-5 minutes with a hand mixer until you get a white mass
    .
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  9. 9
    If we want to make meringue or a topping, we can, for example, experiment and split the whole mass into smaller portions and add cinnamon, cocoa powder, syrup, etc
    .
    If we decide to make meringue, we shall need to put out small portions of the egg whites onto parchment paper that is spread over a baking tray and cook the meringue in the oven.
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This was a tutorial on how to whip egg whites to make meringue or a topping. If you want to learn more, comment the dish, or ask something, then please use the section below to leave your comment. Thank you for watching VisiHow!

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Video: Whip Egg Whites

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Article Info

Categories : Cooking | Beverages, Drinks, Smoothies, & Cocktails

Recent edits by: Eng, Alexander Avdeev

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