Beating Egg Whites

[faffa_70]

We had a consultant make a roulade for their go getters talk at our branch meeting on Monday night. Was yummy and was good to see egg whites actually work in the TMX - will post her tips now that I think of it.

She used the butterfly on speed 3 at 37^O for 4 minutes and the MC out. Got a good bowl full of whites 

[achookwoman]

Faffa70,  thanks for that and any more info would be appreciated.

[meganjane]

That's excellent! I made a chocolate mousse recently that required beating the eggs in a bowl over hot water, so I used Herman with butterfly at 37. Worked beautifully! They were pale and really fluffy.

[Cornish Cream]

Faffa70, thanks for another great tip.

[farfallina]

Let me add the recipe from my Italian Bimby book

FOR EGG WHITES

- 2 egg whites at room temperature

Insert Butterfly in a clean and completely dry TM Bowl. Put egg whites and beat for 2 minutes at 37ºC on Speed 4

Advises:
- If the eggs are very fresh it takes 1 minute 30 seconds to beat 2 egg whites
- You can beat also without using temperature but it's better if you use
- Be careful! There shouldn't be any egg yolk parts left inside. Otherwise they won't be whipped very well
- The duration will change due to the numbers of eggs used. You can beat up to 10 egg whites


FOR EGG YOLKS
200gr sugar
4 egg yolks

Insert butterfly. Put sugar and egg yolks in TM Bowl and beat for 4 minutes on Speed 4

Note: You can beat up to 10 egg yolks by increasing the amount of sugar and duration (up to max 6 minutes)
Advise: You can beat egg yolks at 37ºC as the confectioners do

This is what's written in the book 

[faffa_70]

Thanks Farfallina - it seems you have a lot of tips and things in your book that we could really do with here 

[chocdoc]

Finally - a successful way to beat egg whites!  Tried this twice today as a base for nougat - works a treat.  Used 37 C, speed 3 for 4 minutes - perfect.

[faffa_70]

WOO  HOO thanks for reporting back Chocdoc. Hopefully everyone will be brave enough to try it now 

[ryan]

Finally - a successful way to beat egg whites!  Tried this twice today as a base for nougat - works a treat.  Used 37 C, speed 3 for 4 minutes - perfect.

Do you have the recipe for nougat handy? I've been wanting to make some but the non thermomix recipes want me to heat it up to over 130.

[Thermomixer]

Thanks all - yes, the Bimby book is better with hints/tips, but they have been using it longer 

Somewhere on here there is a tip for using heat that I posted from the Italian website.  Tenina was using 50 deg when she was doing the daquoise and experimenting. 

The heat sure makes it easier.

[chocdoc]

Finally - a successful way to beat egg whites!  Tried this twice today as a base for nougat - works a treat.  Used 37 C, speed 3 for 4 minutes - perfect.

Do you have the recipe for nougat handy? I've been wanting to make some but the non thermomix recipes want me to heat it up to over 130.

Ryan,

It's still a work in progress - but the syrup is brought up to 143 C on the stove and drizzled in to the beating egg whites.  Where I'm still experimenting is with cooking the syruo/eggwhite comination to tighten it up before adding the warm inclusions. 

[ryan]

Finally - a successful way to beat egg whites!  Tried this twice today as a base for nougat - works a treat.  Used 37 C, speed 3 for 4 minutes - perfect.

Do you have the recipe for nougat handy? I've been wanting to make some but the non thermomix recipes want me to heat it up to over 130.

Ryan,

It's still a work in progress - but the syrup is brought up to 143 C on the stove and drizzled in to the beating egg whites.  Where I'm still experimenting is with cooking the syruo/eggwhite comination to tighten it up before adding the warm inclusions. 

Thanks, I'll have to add it to my list of things to try.

[achookwoman]

Thanks chocdoc and Ryan,  i was also interested in the nougat.

[Churchill]

My husband and I love lemon meringues and I make them all the time, before my thermomix I used the kitchen aid which made perfect meringue every time.

I tried the meringue as per the cook book and I was worried that I would need to keep my Kitchen Aid ( which I was planning to sell) as the meringue was just not as nice as the one I made via the Kitchen Aid... well after trying this recipe I am pleased to say the Kitchen Aid is back on the market!!

Thankyou!!! I think the lower temp of 37 rather than 50 as the book really made a difference for me anyhow.