Earlier today, we discussed folding egg whites into a heavier batter. But let's back up.
Often we have a recipe, like our Fluffy Ricotta Pancakes, that calls for whipping three egg whites. Depending on the depth of your mixing bowl (ours is the classic KitchenAid), the whisk attachment may not reach far enough to start frothing a small amount of whites...
Eventually, you'll get there. The attachment will catch enough of the whites to get them "foamy," the volume will increase, and then the mixer can do its job, picking up the whites and whipping air into them.
But it can take a lot longer than you might anticipate. So we occasionally get things started with some hands-on whisking. We're not up for doing all the work, but giving the whites a quick, energetic beating with a manual whisk speeds things up — and then the mixer can take over.
Does this sound familiar to anyone? Any more tips on beating egg whites?
(Image: kristiapaz via Flickr)
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A regular $10 handheld electric mixer is a good thing to keep around, stand mixer or no. This is kind of a silly "problem" for most people.
It's also what I use for small batch cakes and cookies.
My immersion blender came with a whisk attachment and I regularly use it to beat egg whites or make whipped cream. I think the whole set was less than $20.
does everyone have a stand mixer??? i don't even have an hand mixer, and somehow i make do....
If it's three or fewer whites, it takes the same amount of time to just whip them by hand. A pinch of tartar, and you're good to go - it's not the terrible, arduous process people seem to think it is. Of course, if you have a spouse or friend to trade off with, it'll go even faster....
I second this - silly "problem."
Put your fancy $300 stand mixer back in the cabinet and get a decent $30 (or less) handheld mixer...or a $3 whisk. Problem solved!
I use a hand mixer for those little jobs, too. If you have to do it by hand, though, it helps if your egg whites are room temp, and make sure your whisk and bowl are clean clean clean.
My immersion blender also came with a whisk attachment, but I usually just use my hand mixer for small jobs. I don't think I'd start by hand and then transfer to the KitchenAid - creates one more bowl and whisk to wash! If it was for something like pancakes, I'd just whisk by hand and maybe give up after soft soft peaks formed. For pancakes, I don't think full whipping is that critical.
There should be directions in your kitchenaid manual on how to adjust it so the wisk sits at the correct level. If your machine is adjusted properly, this shouldn't be a problem.
I must admit though, I just use a hand held mixer for egg whites and other small batch baked goods. My monster 6QT kitchenaid is mainly used for bread making.
I was going to also mention an immersion blender with a whisk; it's what I use (I don't have a stand mixer). Also, my immersion blender whisks things in LIGHTNING speed.
I completely forgot that my immersion blender has a whisk! thanks for the reminder. Otherwise I am with the hand mixer crew for whipping egg whites or cream or whatever.
I use an egg beater (or a whisk) for beating egg whites and also for whipping cream. I've toughened up my arm from whisking olive oil into balsamic vinaigrette.