How to Beat Egg Whites 如何輕鬆打發蛋白霜

Many recipes required to beat egg whites into stiff peak or soft peak, like making macaroons, chiffon cake, swiss roll, pavlova….Beating the egg whites into airy and light texture , the volumn will increase 6 to 9 times. Remind the following points, beating egg whites is very simple.

烘焙食譜內經常需要打發蛋白霜，如做戚風蛋糕、蛋白霜餅乾、馬卡龍等。要打發蛋白霜其實很簡單，少少秘訣便可輕鬆做到喔～

1. make sure the bowl and whisk is very clean and oil free, stainless steel or glass bowel is better as plastic bowl always contain oil.
2. The egg whites have to stay at room tempurature.
3. You can add a teaspoon of cream of tartar or lemon juice into egg whites, it can help stabilize the egg whites, and easier to whip.

蛋白要放在室溫，不可沾有蛋黃。打蛋器及大碗要清潔，沒有殘留水份及油脂。用不鏽鋼或玻璃碗較好，因膠碗容易沾油脂。

To start with, beat the egg whites with electric mixer on low speed, the foams appear.

Gradually add sugar and a teaspoon of cream of tartart, then beat on medium speed for a minute.

用電動打蛋器以慢速打發蛋白一至兩分鐘，會有粗泡沫出現。

然後逐少加入糖及一茶匙檸檬汁或塔塔粉 Cream of Tartar，改用中速打發一分鐘，泡沫會變少。

Keep beating for 2 to 3 minutes, the egg whites become thicker. It form moist peak and hold its shape when lift the mixer, this is soft peak.

繼續以中速打發兩至三分鐘，蛋白開始變得綿密，以高速打發兩至三分鐘，蛋白開始變得綿密，有紋路出現。

提起攪拌器時會拉起很小的勾時，這樣的狀態是「濕性發泡 soft peak」

Continue to beat for 1 to 2 minutes, the whites will be glossy and stiff.

再繼續打一至兩分鐘，蛋白霜留下痕跡，末端堅挺，就成「乾性發泡 Stiff Peak」蛋白霜。

You can also check the meringue by turning over the bowl, if meringue doesn’t come down which mean it is ok! 

打發好的蛋白霜，是將碗倒轉，蛋白霜也不掉下來就可以喇～