Forum Thermomix

Questions Doubts and Requests => Tips and Tricks => Topic started by: Thermomixer on January 17, 2009, 03:00:39 am

Title: Mounting/Whipping Egg Whites
Post by: Thermomixer on January 17, 2009, 03:00:39 am

This comes from the Ricette Bimby site (http://bimby.mastertopforum.com/viewtopic.php?p=37039#37039)

Whipping Egg Whites

Ingredients:
2 egg whites at room temperature

Preparation:
Place the Butterfly in a perfectly clean and dry TM bowl.

Add the egg whites (at room temperature) and beat for 2 minutes at 37°C on speed 4.

Hint:
If the eggs are fresh, then two egg should become stiff in 1 min. 30 sec.
The eggs can be whipped without heat, but the result is better if you warm the bowl.
Be careful that no yolk remains after separating the whites, because the whites might not beat well.
The time may vary depending on the amount of egg used. You can mount up to 10 egg whites.

Title: Re: Mounting/Whipping Egg Whites
Post by: jessiesgirl on July 10, 2009, 01:03:24 am

Would this work for making sponge cakes? I cannot wait to use this technique to watch the outcome.

Title: Re: Mounting/Whipping Egg Whites
Post by: Thermomixer on July 10, 2009, 03:00:54 am

Yes, Tenina uses 50 degrees for whipping egg whites for many of her recipes, so you may even wish to try a higher heat level.

Title: Re: Mounting/Whipping Egg Whites
Post by: jessiesgirl on July 10, 2009, 05:06:17 am

thanks Thermomixer I will give it a go when my girls lay some more eggs