Frothy Egg Whites

If you have ever made a meringue or souffle, you will have gone through the various stages of whisking eggs. As you've probably discovered, finding the right consistency can be a challenge!

Frothy egg whites are created by separating the yolk from the white, then whisking it.

This frothy look develops as air is incorporated, and as you continue to whisk, the egg white increases in volume.

The air incorporated into the white  is what helps certain dishes rise, giving them a light and airy texture. 

You can whisk eggs by hand, but it can be quite an arm workout and takes a relatively long time. Alternatively, you can use an electric whisk.

As you start whisking you will see the egg whites beginning to froth, with little bubbles appearing throughout.

You will also see that they change slightly in color. If the recipe calls for it, this is the point when you can add in your sugar.

Whisking further will bring you to the 'soft peak' stage in which the egg whites begin to thicken and have a creamy appearance.

To test this stage, lift your whisk - do peaks form and slump back down? If so, you are at the soft peak stage!

Continue whisking to get to the 'stiff/firm peak' stage. You will notice that rather than just being thick, the egg whites will have a glossy finish.

When you tilt the bowl to the side, the eggs should not move. When you have reached this stage, be sure to stop whisking, otherwise the whites will become grainy. 

Once you are happy with your whisking skills, why not try these meringue recipes?

Blackberry Meringue Cookies

Key Lime Meringue Bars

Lemon Drop Meringue Cheesecake

Hazelnut Mocha Meringue

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Lemon Soufflé Recipe

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20 m  14 m  4 Servings

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Ingredients

• Melted Butter, for greasing the ramekins
• 2 Lemons, juiced and zested
• 2 Egg Yolks
• 4 Egg Whites
• 6 tablespoons Super Fine Sugar
• 3 teaspoons Cornstarch
• 1 tablespoon All-Purpose Flour
• 3 1/4 ounces Heavy Whipping Cream
• 4 ounces Milk
• Powdered Sugar, for garnish

Directions

1. Grease 4 ramekins and sprinkle with caster sugar; shake out any excess sugar. Place into the fridge to chill.
2. Pre-heat over to 350°F and place a baking sheet into it.
3. Place the egg whites into a large bowl and egg yolks and caster sugar into a smaller bowl.
4. In a separate bowl, whisk cream, flour, and corn flour.
5. Heat milk in a saucepan until just boiling. Add the milk to the cream and flour mixture, adding a little at a time and whisking well. Pour back into the saucepan and beat over a gentle heat until it thickens. Ensure that it does not stick to the sides of the pans. Once thickened, remove from heat and add the lemon zest and juice.
6. Beat the egg yolk and sugar mix until a thick paste forms. Add this to the cream mixture in the saucepan and return to heat until it begins to bubble. Remove from heat.
7. Whisk the egg whites until soft peaks form.
8. Once the saucepan mixture has cooled, add a large spoonful of egg whites and beat well. Transfer the remaining egg white and gently fold them in until the mixture is pale yellow and there is no streaks.
9. Fill the ramekins and place onto the baking sheet in the oven. Cook for about 14 minutes until they have risen and a re a golden color. Dust with powdered sugar and serve. 

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