If doing it by hand, you want to do this vigorously, in a big up-and-down circular motion to work as much air into the mix as possible. If using electric beaters or a standing mixer, medium speed beats the eggs while also letting you monitor their progress sufficiently. Here, soft peaks have formed. When the whisk or beaters are pulled out of the whites, a peak forms where the tool was, but the peak pretty much immediately droops. Soft peak is the stage you usually want when you're simply adding whipped egg whites to a dish to lighten it a useful trick with pancakes and waffles for extra fluffy, light-as-air results.
If you keep beating the egg whites, they will quite quickly go from soft peaks to firm peaks. The difference is that firm peaks keep their shape without drooping.
Keep going and you'll quickly get stiff peaks. These egg whites will keep their shape, even when turned upside down and round and round, as you can see on the whisk above. This is the last stage you're going to want to go to. If you keep whipping the whites they will first turn dry, losing their glossy sheen, and then start to pull apart a bit the way foam on the ocean does, and then the protein strands you have so carefully stretched and filled with air will simply collapse and break apart, the water and protein in the egg whites will separate, and you will be left with a sad bowl of eggy water and clumps of foam.
Note: Whipped egg whites are fairly fragile, so now that you've whipped them, use them! If your recipe calls for "folding" them into a batter or with another mixture, remember that you've just beaten a bunch of air into them and you want to keep as much of that air in there as possible. Fold gently, running the spatula along the bottom of the bowl and then up and over the batter and whites rather than simply stirring everything together as usual.
It will take a bit of patience to get everything incorporated, but you'll be rewarded by the light fluffiness of your final dish. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. What happens when egg white is over beaten?
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What does stiff but not dry mean? How do you check for stiff peaks? How can you tell if meringues are stiff peaks? Previous Article How do you start an Acknowledgement in research? Next Article What information goes in a footnote? Back To Top. Once you start adding the sugar, it will take about 4 minutes on high speed for stiff peaks to form. Wini Moranville headshot. By Wini Moranville Updated September 01, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Save Pin FB More. Credit: Scott Little. Before we can get to the actual beating, we need to get our eggs ready. Credit: Peter Krumhardt. Credit: Blaine Moats. Recipes often call for adding cream of tartar before beating whites to stiff peaks.
This acidic ingredient helps stabilize the whites. Use as directed.
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