Cake and Pastry Artist Lesi Johnson

XDream Cakes and Pastries in Calgary

Cake Tips

Did you know:

Egg whites consist of tightly wound but separate strands of protein.  They uncoil and link together during whipping and their structure becomes web-like, trapping and holding air.  This trapped air creates an egg white foam that becomes  a leavening agent in meringue based recipes.

FACT #1          Older,  warm egg whites whip better and faster than fresh cold ones.

The protein structure in the egg white will relax somewhat as they warm up.  That means that whipping them to a stiff peak will take less time.  You can get this same volume with egg whites directly from the fridge but it’s a longer process.

As well,  egg whites that are a few days old (2-3) will whip to a greater volume because the protein structure relaxes with a few days of aging.  When you get your egg whites from the grocery store, they are more than likely a few days old anyway,  so this rule would only apply if you were so blessed as to have access to farm fresh eggs or  you have a chicken coop in your backyard.  Let your fresh eggs sit for a few days before whipping them.

 

Happy Caking

 

Lesi

 

PS  Only two spots left for August 25th Topsy Turvy workshop.   Visit the class page to register

www.lesiskitchen.com