Beaten egg whites are needed in the preparation of many dishes.
First of all, we are talking about various confectionery products. These are meringues, baskets, tubes and many other sweet dishes.
The problem is that the egg whites need to be beaten for quite a long time.
If you do it manually, you will have to spend up to half an hour. However, even if you use a mixer, the procedure is unlikely to be quick.
However, one secret additive will significantly speed up the process.
What to add to the proteins
Before beating, add a few drops of lemon juice to the transparent part of the egg.
It is this acidic ingredient that will help stabilize the mass.
The consistency of the product will become more stable. The protein will begin to whip much faster.
The result will be a very fluffy foam. It will make a delicious cream, which will be a wonderful base for meringue or an excellent filling for eclairs.
Before whipping, the whites should not only be acidified, but also salted. The presence of salt also helps to speed up the whipping of the white part of the egg.
