Perfect Peaks

  • pointsevenout 13 years ago
    SOFT: For souffles, you'll want soft peaks---the stage before stiff peaks form. When you lift the beaters from the mixture, the peaks should curve like waves. For a puffed souffle, beat egg whites separately and then fold them into the base thickened with the yolks.
    =================================================
    STIFF: Beat room-temperature egg whites with cream of tartar (which helps stabilize them) and salt until foamy. Then add the sugar, beating until stiff peaks form. When you lift the beaters from the mixture, stiff peaks will stand up.
    =================================================
    OVERBEATEN: Overbeaten egg whites won't fold in smoothly. Watch carefully, because egg whites can go from stiff to dry and overbeaten in as little as 30 seconds.
    Flag

Have a comment? Join this group first →