In many recipes it is required to to mount the egg whites until stiffWhat does that mean?
Mount the egg whites until stiff means to introduce air in the air egg whites so that they become a compact foam.
The egg whites are used in many recipes to give softness to the preparations or as a basic ingredient for meringues.
To have a great result in addition to having fresh eggs, we recommend using egg whites at room temperature and to take care that we have no traces of yolk, now we see how to do.
After separating the egg whites From the egg yolks, put on egg whites in a container possibly high edge steel and add a pinch of salt.
So with the help of one electric shock start to mount at low speed, increasing flat to maximum speed.
Keep up until he gets it egg whites They will have a dense texture.
If you tilt the container, the mixture remains immobile means that they are mounted sufficiently.
If he’s got it egg whites mounted until stiff must be combined with other compounds is essential that they be mixed flat with a wooden spoon from the bottom upwards to prevent them from disassembling.
