Whipping Egg Whites

If you’re not shown what certain stages of whipped egg whites look like, it can be really hard to determine if they’re where you want them to be. I’ve put together a couple photos to help you better understand how to make meringue.

*Note: Meringue can look different depending on the amount of sugar (more sugar = small bubbles = more glossy).

Foamy

Still pretty liquid-y, doesn’t hold and shape.

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The Purple Spoon

 

Soft peaks (no sugar)

It’s starting to hold it’s shape

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Gluten free chef 

 

Soft peaks (with sugar)

It should come to a point, but the whole thing should droop.

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Good Housekeeping

 

Medium Peaks

Holds it’s shape better, only the tip drooping.

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Fine Cooking

 

Stiff Peaks

Completely holds it’s shape, no drooping at all.

Angel Food Cupcakes - Eggs 2

My store in recipes

 

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Passion Baker

 

Broken

This is when you’ve gone too far. The egg whites start to look clumpy, and are no longer stable. No way to salvage this, better start over.

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52 kitchen adventures