Tips and tricks on the egg whites with the magimix

16 tips and tricks about the magimix recipe

• Use fresh eggs: Egg whites are easier to beat with fresh eggs. Make sure the eggs are not close to their expiration date.
• Separate the whites from the yolks carefully: Make sure no trace of egg yolk mixes with the whites, as this can prevent proper beating. If even a drop of egg yolk falls into the egg white during separation, there is a high risk of the egg whites not beating properly. If a little yolk falls into the white, do not try to retrieve it with your fingers, as the small amount of oil on your skin could ruin them. Use a shell to remove it from the yolk.
• Use room temperature egg whites: Take the egg whites out of the refrigerator about 30 minutes before beating them. Room temperature whites are easier to beat and reach a better consistency.
• Use a clean and dry bowl: Make sure the bowl and beaters of your magimix are perfectly clean and dry before starting to beat the whites.
• Add a pinch of salt: Add a small pinch of salt to the egg whites before beating them. Salt helps stabilize the whites and achieve a better consistency.
• Use the appropriate speed: Start beating the whites at a low speed, then gradually increase the speed until the beaters leave traces in the whites.
• Do not overload the bowl: Make sure not to exceed the maximum capacity of your magimix bowl for better beating of the whites.
• Add sugar in several portions: If you are adding sugar to the beaten whites, do it in several portions, gradually incorporating each portion of sugar to achieve a firmer consistency.
• Add a little lemon juice or white vinegar: Adding a few drops of lemon juice or white vinegar to the beaten whites can help stabilize them and prevent them from deflating.
• Be patient: The process of beating egg whites can take a few minutes. Be patient and let the magimix work until the whites are well beaten.
• Do not overbeat the whites: Stop beating the whites as soon as they reach a firm and shiny consistency. If you beat them for too long, they can become grainy or deflate.
• Check the consistency: To check the consistency of the beaten whites, turn the bowl upside down. If the whites stay in place without sliding, they are ready. If the beaten whites have trouble forming and do not have the right consistency, add a few drops of lemon juice.
• Use the beaten whites immediately: Beaten whites should be used immediately after beating, as they tend to lose their volume if left too long.
• Gently fold in the beaten whites: When incorporating beaten whites into another mixture, do so gently using a spatula, making upward folding motions to avoid breaking them.
• Do not overmix: Once the beaten whites are incorporated into your mixture, gently mix to avoid deflating them.
• Avoid grease: Avoid touching the equipment with your fingers. The small amount of oil that could be on your fingers may prevent the egg whites from beating properly. Use clean and dry equipment when beating egg whites. Instead of using a cloth, wipe with absorbent paper.