An elegant little video from Brazil that demonstrates (without words) how to use Thermomix for beating egg whites. Blog reader Laura tells us that the Portuguese title for this short demo “Clara em Neve” means “Whites in Snow” and indeed these egg whites are quick to become stiff snowy peaks.
Video above posted to YouTube by Thermomix Brazil demonstrates
how easy it is to beat egg whites to stiff peaks with Thermomix.
(Trouble viewing? Click here to watch on YouTube)
- important notes about beating egg whites with Thermomix
For best results always cleanly separate egg whites from yolks so that no yolk remains attached to the whites. It’s important to start with eggs at room temperature. Otherwise, use slight heat while beating, as in the Australian example below. Thermomix bowl and butterfly must be thoroughly clean. Butterfly attachment must be inserted and measuring cap must remain off the lid.
- from Thermomix Brazil — beating egg whites into stiff peaks
As shown in the video above, use the whites from three eggs (at room temperature). Insert butterfly, add egg whites to bowl and beat
4 min/speed 4/measuring cap off.
- from Thermomix Australia — beating egg whites
According to the EDC cookbook (Everyday Cooking for Every Family), use 4-10 egg whites at room temperature plus a pinch Cream of Tartar. Insert butterfly and add whites to Thermomix bowl. Beat 3-5 min/50°C/speed 4/measuring cap off until desired consistency is reached.
(Egg whites are done when no more liquid is in the bowl.)
- Want more info about egg whites and Thermomix?
There are several pages on this topic at forumThermomix >
What about you, dear Thermomix fans?
Do you have a secret/different/better method for beating egg whites with Thermomix? And how do you use those fluffy snowy egg whites? Are they for macarons, pavlova, meringue, specialty cakes or ? Tell us now, so we can all learn from your own experiences with Thermomix!