Beating egg whites

[Deeau]

I have had some problems with eggs whites but seem to have it sorted now, I do the Vinegar clean and then dry with a teatowel BUT for me I "think" the success is starting off at a slower speed, I never got the liquid in the bottom but my whites would go foamy not glossy, now that I start slower for the first couple of minutes they work much better, not sure if this is 100% of the answer but seems to be working for me.

[Tan]

maybe it was beginners luck - but i made 3 lovely pavlovas over xmas and the y were lovely.
i had no problems at all - i followed the instructions from "In the Mix"
i am planning on doing more at Easter as i have a house ful of people for the whole weekend - so am hoping they turn out as well!!!!
 

[asha_76]

Thanks everyone...I feel better knowing that it's not just me!

Does anyone with In The Mix mind sharing the instructions in there?  It's on my list to buy next month (seeing as I have already bought Tenina's & Alyce Alexandra's books in the past few weeks)!

I would love to give it another go and be proven wrong but I'm glad I didn't get rid of my Kenwood when I got my TM.

[achookwoman]

I find leaving the whites out of fridge and on bench over night,  makes all the difference.

[jkmt]

I saw Tenina do egg whites at a class a few months ago. She mentioned using the vinegar rinse of the bowl first. My notes then say 'beat at 60 degrees, allow one minute per white, speed 3, minimum of 4 egg whites'. A chef who happened to be there suggested that using reverse would also be a good idea - something to do with the chemical structure of the egg whites. I have not tried any of this, so cannot vouch for it other than I saw her do it, without the reverse bit (that comment was made after the act). I must admit I still prefer my handheld blender for doing egg whites, which I very rarely do anyway.