![The specific differences in egg white whipping [Baking Principles]](/upload/20260210/7f0fa15ca65c51.webp)
The degree of whipping egg whites varies significantly. Initially, it's at the soft peak stage, where the egg whites form fine foam. When the whisk is lifted, the egg whites droop in a hook shape. This stage is suitable for making soft, moist cakes, such as chiffon cakes. Continue whipping to the medium peak stage; when the whisk is lifted, the egg whites form upright small peaks with a stable shape. This is often used for making mousses and macarons, providing sufficient support while maintaining a delicate texture. Over-whipping to the stiff peak stage results in coarse foam, with stiff, upright peaks. At this point, the egg whites are prone to deflating, affecting the quality of the final product. [Baking Principles Collection] http://www.xiachufang.com/board/1126305942716071937/
Materials
egg white
sugar
Lemon juice | Cream of tartar | White vinegar
The specific differences in whipping egg whites and the steps involved in baking are explained in the "Baking Principles" section.
Step 1
wet foaming
Step 2
Dry foaming
