Beat egg whites with sugar is required in many recipes, but the technology itself, as a rule, is not described. Meanwhile, to make a really good meringue, a protein cream or even an ordinary biscuit without knowing certain subtleties of this process is not so simple. So, how to whisk proteins with sugar correctly, what is needed to know? Consider the main points.
Selection and preparation of dishes
The most lush, and most importantly, stable foam can be obtained by whipping egg whites with sugar in a copper bowl. But, unfortunately, in modern times, such dishes are rarely found in the kitchen, and therefore it can be replaced with glass or, in extreme cases, metal.
For this purpose, it is highly recommended not to use dishes made of aluminum. This is because this metal, reacting with the acid added to the protein-sugar mass, gives the mass a grayish tint. It is also worth abandoning plastic containers, since the greasy films formed on the porous surface of the plastic prevent proteins from reaching their maximum volume.
It is very important that the dishes are perfectly clean and dry. Even the smallest amount of fat can make the proteins not fully beat, but only a third of their potential volume. This is because fat makes it difficult to form protein bonds in the protein mass. The whisk and the beater are recommended to be wiped with a slice of lemon, and then thoroughly dried.
Egg selection and protein separation
How to beat whites with sugar, which eggs are best for this? You can beat any egg well, however, it should be borne in mind that fresh eggs, in view of the fact that they have a thick protein, will beat a little longer, but at the same time they will be kept in a whipped state for a longer time. Eggs that have been stored for a long time become watery, and therefore beat up poorly. It is easiest to beat eggs that have room temperature, since bubbles are easier to form in warm proteins.
You must set yourself two dry and clean bowls. Holding your hands over the container, gently beat the egg using a knife and divide it in half. Transfer the yolk from one part of the shell to another, until all the protein is in the bowl. It is important to carefully ensure that even the smallest amount of yolk does not get into the proteins, as otherwise it will be impossible to obtain the maximum amount of protein mass.
Instruments
Since whipping proteins with sugar is not a quick matter, it is best to arm 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 manual cream beater, but in this case the process will be significantly delayed.
Beat first should be at the lowest possible speed, gradually, slowly, increasing it. Soon a foam will form, which will become denser and whiter as you whip.
Stability whipping proteins
It is not enough just to know how to whip proteins with sugar, 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 become more closely interconnected, as a result of which the proteins not only beat faster, but also retain their shape longer.
Adding sugar
The moment of adding granulated sugar is very important, by this time the proteins should already be well beaten. If the protein is not whipped enough, then large air bubbles are clearly visible in it, bursting when the protein mass is brought into the dough, as a result of which the finished products lose their airiness and splendor.
If the protein, on the contrary, is beaten up too much, then you can see small air bubbles in it, breaking during baking and leading to the fact that the baking falls off. An indicator of well-beaten protein is its 5-fold increase compared to the original volume, as well as strong and fluffy and foam holding shape.
In no case do you need to pour out all the sugar at once, since in this case it will dissolve immediately , the proteins will begin to flow and it will become impossible to achieve the desired shape and taste.
Sugar should be added slowly and very gradually, without ceasing while continuing to whisk the proteins. The optimal single dose of sugar to be mixed with the protein mixture is ½ tsp. Sugar can be replaced with powdered sugar, which is believed to dissolve more easily, resulting in several times faster obtaining the consistency desired for whipping. When sugar is added to proteins, the mass becomes very stable, smooth and very dense. This can be achieved after just a few minutes. However, you should not rush, because it is important that all sugar crystals are completely dissolved in the resulting foam.
Many novice housewives are faced with a situation where proteins with sugar do not beat. If you follow the above recommendations, then this problem, of course, can be avoided.