How To Whip Egg Whites Correctly

[@michaellim]

Till now, many still can’t or don’t know how to whip egg whites. I tried my best to put together a video showing you how to whip egg whites correctly. If this video doesn’t help you, I don’t know what does. Perhaps now is a good time to learn some self discipline. Try watching this video without skipping because you might miss any information that can help you to succeed. Good luck.

[@Thanu279]

Tq❤

[@Thanu279]

Thank you for sharing❤

[@chewanabdullah2416]

Tq

[@honeymoon212]

Thank you 😊 now I know how to do 👍👍👍

[@bharatiray5509]

Thank you so much . I want to know can we put this on the cake or we have to put in double boiler ? Thank you again

[@BoBoCooking]

Those videos that focus on teaching you the basics are one of the best. It really helps you make those important base ingredients better.

[@catherinedavid3662]

It’s lessons like this that every person who enjoys baking/cooking needs to learn as it’s the difference between success and failure. Many thanks for your video Michael, it’s much appreciated. 🏴󠁧󠁢󠁷󠁬󠁳󠁿🇬🇧

[@nooromar6233]

Very true

[@wahiba08]

you are not just giving us great recipes bur you focus on teaching us the basics , you are the best ever I'm really grateful

[@vnguyen000]

I have beaten egg whites countless of times, but this video truly help me understand what I am doing and troubleshooting my meringues. Nice, straight-forward and scientific, I would say this is a must watch if you plan to make macarons in the future :)

[@kinbolluck476]

LIES

[@wendyseow8386]

Micheal. I failed multiple times on whisking meringue. I couldn’t find a video to show me so clearly on the perfect peaks of meringue. Thank you so much for this video. It really helps me to succeed

[@zel366]

As a newbie at baking, I tried souffle pancake but failed many attempt because I don't know how to beat white eggs. So I'm gonna follow this hopefully I will succeed. 🤞 Thank you so much for this. Great help!

[@anomalousdelirium]

Many people add sugar slowly, but i usually add all of it directly from the start. This video clears that out. Thank you.

[@margaretjenkins5867]

your detailed description of egg whites is just the best - have just watched this a few times and now have great success with this baking activity - Thankyou.

[@neffybrein3000]

Indeed these are world wild great chef's tips towards the success of mixing eggs whites. ...tips were really recommended because sometimes we do achieve some success ,yet other times not. ..And we wonder why we did fail ????? The answer is in this video and for free.....make use of it with some descipline as michael said. A big big thanks michael lim for this video. ..☘🍀☘🍀☘🍀

[@CasaYun]

very detailed egg whipping video! i always wondered how to get perfect egg whipping and this video helped me a lot ! thank you 👍🏻

[@alliarosli1320]

This is very helpful! I have seen tutorials about adding lemon/vinegar to the mixture before whipping but unfortunately it didn't work out for me.. I'm gonna try this method next :) thanks

[@dietrevich]

The lemon vinegar is never added from the beginning. For it to work you must wait till its foamy with smaller bubbles. 😉

[@flordelotus2184]

Thank you so much for these precious tips, Michael! Best class ever on how to get the meringue right! It seems easy, but we all know it's not! All the best to you!

[@Spiceandtastehut]

Hi chef, today I baked a spong cake and followed ur tips for separating egg whites and beating. Thanks to u that I successfully done. My cake baked perfect. Thanks for sharing honestly.

[@linakoh4206]

Hello dear Michael ! Indeed I’m one is them ! Thank you for sharing even though it sounds simple, but the process and technique is invaluable ! Another keeper and to share with till than take care n keep safe 🥰👍🏻

[@meghna9805]

The best video on whipping egg whites, hands down! Thank you.

[@betheleze4619]

I genuinely love how detailed this video is!!

[@jamesvoon9332]

Thanks for sharing. People like you make the world a richer place. New to baking. Baked my first castella cake with your egg whipping technique and walla, all my friends luv it. Will be watching more of your videos. Cheers

[@pop2497]

putting the different ways people do it side by side is super helpful!

[@zmjw0504]

Hi Michael, thank you so much for this great lesson. As an amateur in baking i have alots of lesson from your video, especially this video tutorials. I am waiting for another lesson to become as good as you in baking 😆😄 stay safe and keep baking 👌

[@swagatatara]

Thank you! Even though I'm pretty good at this but I still picked up some tips from here which were very helpful!

[@dianadrake428]

Today is my father’s birthday, I needed to see a good video to be able to make the perfect meringue and luckily found this!!! So helpful! Thank you! 🌸 :)

[@88OneS]

hello, I love baking but just can’t seem to get this right. now I know! thank you sooo very much for this video!!

[@melissazelaya4818]

I'm with you😂

[@billdougan4022]

I’m glad to know you can’t over whisk egg whites @ 6:15. My mom would use lemon juice or cream of tartar to whip it. She said not to over mix it when folding it into the flour/ sugar mix on a lb. cake.

[@yuloyu4020]

Hi Michael, Thank you for your great tutorials. I have learned a lot from your videos. I am just wondering if I can reduce the amount of sugar in any of your cake recipes and would doing so cause me to fail? I am border line diabetic but love to eat cake. Hope you see my comment. Thank you. More power to you.

[@fly4020]

would love to know the same as well as I want to make cake for my little one but don't want to add so much sugar in it

[@junetran6802]

Thanks for sharing. What about the speed of whisking, always at high speed?

[@makaila5955]

Please let me know if this gets answered 🙏

[@AkosuaOfewaaOpoku]

Michael Lim, you are SIMPLY AMAZINGGGGGG. God bless you for this!

[@tessimperial3421]

Thank you for this tips..im a biggener and i made my first chiffon cake through your recipe...its was delicious orange chiffon cake😊

[@farahoyuela-laruy3538]

I just wanted to say THANK YOU, THANK YOU FOR THIS recipe it’s the best and my merengui came out so PERFECT AFTER BEEN TRYING FOR YEARS. But yours is very different from others and very well explained that differences between bad and good . Finally I did it thanks to You !🎉🎉🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙏🏼

[@maviskoay3754]

Thanks so much for the detailed experiment! Love this kind of tips sharing to understand the fundamental. For the smooth top sponge, to which stage should I whisk? I know they say firm peak... but sometimes hard to judge

[@michaellim]

Having a smooth top sponge, not only relying on the peaks itself. It also relies on the amount of ingredients used in the recipe. If you recipe calls for stiff or soft peaks meringue, you just have to follow it. Don't ever think a stiff peaks meringue will give you a smooth top sponge on all sponge cake recipes.

[@Myname-rg9mw]

Dat's called perfect teaching... making only recipes and giving explanation also aside recipe are both differ in weight. And u know when u teach others perfectly it'll enhanced the knowledge of the teacher as well. Good luck.

[@maryjofrey1184]

I really appreciate all of your videos, you move slowly and it is easy to follow. I am not the best cook and they are very helpful. Makes me more confident to try new things. 2 things. I am lazy and have a hard time converting the metric to the US measurements. I am aware that using a scale is better, but, as I said, I am lazy and just don't want to put the money into a scale right now. Also not competent with the computer. Are instructions and recipes available in a written form to copy? I've shared many of your video clips and everyone I've shared with Loves them. Thank you!

[@michaellim]

I am glad to hear my videos are helpful to you, especially for beginners and occasional bakers. I trying to make people life's easier, if I can. Just to be clear, my channel does not promote laziness. Success doesn't comes from laziness, unless you are born millionair. It doesn't cost much to own a digital scale nowadays, even for occasional bakers. You are not incompetent with computer at all. Someone who knows how to create a playlist on their profile, I would consider intelligent. Give yourself some credit. I have some written recipes on my website www.belmerlion.com, but not all recipes from my channel. The revenue on my channel doesn't even cover the time and hard work I put in. I didn't want to put in anymore time that I already had without any return. Perhaps in the future. I suggest viewers continue to share my content, because this is a way viewers can contribute to help creators like me, and make them feel more confident, so they or I can continue doing what we am doing, producing more quality and honest contents.

[@kk-fj1kx]

Thank you for making this video. Yesterday i used fridge stored eggs 😭 literally i was beating egg whites for 30 mins and unfortunately they didn't become creamy 😂

[@sadiyaakter8536]

Omg unbelievable

[@ananya7647]

What to do if did the same

[@amnamazhar8785]

Same plz give me solution..why white egg nt become creamy

[@ILoveBiking100]

unfortunately me too haha

[@sheilahibaya5979]

I feel you. 😄 I also used fridge stored eggs this morning and nothing happened 😄 didn't become creamy 🤦‍♀️😄

[@angelafariscal8020]

I’m learning you are very precise I’m hooked at your technic.I learn more better than talking .👍👍👍👍

[@divyanshisrivastava8313]

@Michael lim ,I have a question ... And it is that ... "Can I use this whipped cream to make ice cream?.... And if yes then how ?

[@melissamilambiling8752]

Sir I want to know the speed of the electric mixer and how many minutes do I need to make a perfect whip?

[@Yasaman520]

Same

[@pezzie1470]

In the beginning, beat at low speed for around 1min then on medium, and after some bubbles form, beat it on high speed. And min usually takes around 20-30mins to form stiff peaks

[@kevinli7346]

Really informative. Thank you! I hope my chiffon/ sponge cakes will never deflate again with this

[@durgashands]

I have watched so many videos unknowing this question in my mind and thanks for giving answers by understanding our problems.

[@valeriev877]

Hello Michael. The few occasions of sponge/chiffon cakes that i have tried by following other KZbinrs usually turned out to be a disaster (very moist). FYI, the outcome of the meringue after 15-20 mins of whisking at speed 4 seemed soft though peak is formed. (Not sure if the peak is at the right consistency but the shape is there.) When i folded it, it seemed to 'collapse' and the outcome of the final batter is soft and nothing like their vids. So i thot i just search if there's any tutorial on meringue and glad to have found yours. Q1. The ratio of 30gm : 1 medium size egg, wouldn't it be too sweet? Q2. How long will it usually takes for the meringue to reach medium/stiff peaks if i use 5-6 egg whites? Btw, i used water to replace milk (same quantity) in their recipes since i'm not a fan of milk. Pls advise. Of course, glad to know of this channel which i believe will be a good guide/tutorial in my future baking!!! Tqvm...

[@marjorie575]

This is such a well made video!

[@0703la]

Thank you so much for this very informative tutorial. Much appreciated.

[@nama1243]

Thank you it seems I’m failed to whipped the egg white that it does not come out smooth and silky, but stubborn and hard to fold. Am I adding sugar too early/maybe too little sugar? My result were like the one whipping without sugar, although I already pour in stages

[@cathyphoebe2511]

Hi mich how long does it takes to whisk the egg to a good result for sifon cake? Thx u

[@ESTHER-su2vu]

thanks Mike for this step by step guide for beginners.

[@dodgefefe]

BRILLIANT! THANK YOU SO VERY MUCH FOR TAKING THE TIME TO DO THIS! 👩🏼‍🍳

[@dietrevich]

Very good content Lim, I do want to point out that though it's true what you mention in the video regarding adding the sugar from the beginning, the difference lies in the stability of the meringue. With time the meringue made with the sugar added in from the beginning will collapse sooner. Also if you are using it to lighten a cake it can lead to the cake collapsing after it been taken out of the oven. Whereas if you add sugar later on you rarely have a cake collapse on you. Just FYI. 😉

[@michaellim]

Thanks for sharing. Wheather a cake leads to collapsing, not only depends on the meringue itself, it also relies on the temperature and the recipes. So I have to disagree with there.

[@dietrevich]

@@michaellim yes, you are absolutely correct. I was just implying that for a given cooking temp there is lower risk of collapse the more stable the meringue. 😄

[@lilydaffodils]

I can't perfect maringue. I always end up with less volume maringue😔. Hopefully this video can help. thanksp

[@brendasoehlaing3014]

Thanks very much for sharing your experience with others appreciate it very much. Can I add cocoa powder to it and can you advice how much of cocoa powder I should be using. I'm just starting to bake. Thanks again.

[@faizakazmi4895]

Thanks Lim for this video, it's really a master piece in baking. It ll be highly appreciative if you upload a video regarding recipe adjustment or ratio of ingredients in cake ....also waiting for your videos regarding icing or frosting preparation tips and tricks...😊

[@veroncaleon2114]

Thanks ! Super informative. What’s the speed of the mixer ?

[@ady_kotidou]

I'm surprised you didn't mention cream of tartar! Does it actually make a difference when whipping egg whites?

[@amirshifte6881]

Dear Michael, Teaching is an art and you were artist in this clip, Best Regards

[@beinghuman9127]

U deserve more subscribers and likes man.. Great work

[@kytran4731]

Hey Michael! I have 3 questions if you don't mind. 1. How long should I beat my egg whites in the beginning before adding sugar? I whisked on medium high for 3-4 mins and I saw some soft peaks (it became very foamy) but when I added the sugar, it became very runny. 2. I saw that when you added the sugar your mixture became somewhat runny but then you kept whisking and eventually achieved stiff peaks. My meringue also became very runny after I added the sugar (about 1/4 of all the sugar) and I immediately thought I had failed. Should I have kept whisking? 3. If so, approximately how long should I keep whisking after it becomes runny and what mode (medium or high) should I be on?

[@michaellim]

It could take more than 5 minutes, depending on your hand mixer. Some hand mixers come with only 2 to 3 speed, and some come with up to 5 speed. Adding sugar doesn’t cause the egg whites to become runny. It is probably your egg is not fresh and your mixing bowl and whisk are not free from grease. Make sure you use fresh room temperature eggs, and wash your mixing bowl and whisk to make sure they are free from any grease. You can whisk your egg whites directly on high speed.

[@Blue-kv8pj]

I love this! Thank you so much this is very helpful. I've been beating egg whites but I just can't achieve stiff and glossy peaks.

[@judywong3432]

Thank you for this video! I’ve failed so many times and don’t know what I was doing wrong 😣. This explains a lot! Me egg temp; the speed of the mixer and the sugar amount. I’m going to try this again. I want to make my own sponge cake and couldn’t achieve it due to the meringue. Thank you!! 🙏🙏🙏

[@Yasaman520]

I applied all the tips but it didn't work 💔

[@hank0455]

I was concerned that my egg whites would not brake down when applied to alcohol spiked eggnog. Hoping to have them hold up a little bit longer. Your video was a big help for future use. thank you very much.

[@linus7560]

Thank you so much for this video I think so you are so passionate in cooking and you have a lot of patience to tell us this recipe finally thank you so much 🙏

[@elsatan3767]

Hi. Thanks for such a detailed video and clear explanation. May I ask, for chiffon cakes, that calls for sugar with egg yolks and sugar with egg whites, do we then skip the sugar with egg yolks? Thank u

[@yasminshamji6421]

Michael thank you very much for sharing this wonderful egg whisking tip however is it possible to whisk egg whites to a meringue form without sugar to a fail free meringue ? Can I use tartar to whisk egg whites to a meringue without it deflating and becoming watery ? Would appreciate your feedback thank you very much 🙏🏼

[@ganatol123]

Hi Michael. What do you think about of whipping whites and yolks together at the same time ? Have you tried this method?

[@dasargilamauloeapa]

Impressive, Mr. I always wondering with meringue stage : soft, firm, stiff & hard peak. Would you like to help me?

[@Lizardfiz12]

i tried my first whipping egg whites the other day… i didnt know anything other than egg whites, clean utensils, and add sugar slowly - learned the hard way that any yolk in it destroys it! but now that ive watched this (and a few more just to be safe), im ready to try again 😎

[@weziwevandalamoya9857]

Thank you for this video. I want to do peppermint tart but couldn't find fresh cream at the shops since it's Christmas Eve. Can I use this meringue instead, mix it with caramel treat for Ky dessert?

[@soumyadipXplore]

This was the vdo I am searching for a long time.. Thank you Master Lim.. A quick question though..can the hand-whisk speed be increased midway making the meringue or it needs to be the same throughout ?

[@hammudisahibole8911]

Thanks for the video. It is really very helpful for me as a beginner. Yesterday I tried your vanilla sponge cake recipe. The taste was good but my meringue wasn't that good that's why the cake wasn't so fluffy as yours. But now I have got your video nd will try again.. 😊😊

[@mkok23]

Thank you for sharing such precious tips. Definitely helps a lot. Most appreciated! Thanks Michael!!!

[@annjean8709]

This is an exceptional tutorial video! Thank you for sharing. 👏🏾

[@treesyaestrada8079]

The vid is quite informative.. i love it. But quick question, what happens if you put brown sugar or molasses? I can't afford to waste ingredients and time plus frustration.

[@MashisArtPage]

Is it powdered sugar or can i use normal sugar?

[@lorraineg1155]

Thank you so much. I have been struggling with meringues and sponge cakes. Thank you

[@tillycomedy2194]

what a very informative video!! thank you! I''m going to try making malt meringue with these tips

[@rubinayounis6311]

Really great information for me which help during baking God bless you🇵🇰🇵🇰

[@lingang1587]

Tks for sharing, comparison between cold and warm eggs whisking. Really useful tips for whisking perfect meringue for beginners 😘😘

[@rainbowgalaxy1668]

😍amazing plastic manufacturing craft of the bowl

[@rudivancutsem5015]

Nice and helpfull video. Why do we have to use powder sugar for merengue 'Merveilleux'? What are those two kind of sugars do with your egg whites?

[@oumhizabr]

جزاك الله خير الجزاء كما العادة دائما متألق

[@abeeralsham7425]

اخيرا لقيت تعليق باللغة العربية ممكن كتابة النصائح باللغة العربية واكون لك من الشاكرين

[@michelle_faith]

Thank you for this detailed guide Michael!

[@Motivatedhumanbeings001]

sir how much time it took to make the stiff?

[@kawaiipotato6118]

I'm early! Love your videos, I am a recent subscriber from a few months ago :) !

[@amirahhh1080]

this was very explained i love this, how much time did it take to whisk for the sugar one.

[@jayda-leepham5428]

Should you have a small deep dish bowl or a wide shallow one

[@evelyn999999]

Hi Micheal, I thought coconut sugar not so sweet as white sugar, both sugars are dry, I dont see any moist sugars. Is that coconut sugar are heavier than white sugar? Maybe that is the reason, I really do not know. Could you please tell me the reason why? Thanks

[@amolpatil8777]

Thank u so much for detailed video, I wanna ask doubt that what shall I add to it to make it maintain ita structure, is lemon juice or cream of tarter necessary, or only egg whites and sugar will suffice ? I want to use for cake thanks again

[@joaofreitas310]

I like your channel the most Michael Lim, thanks for sharing 🙏❤

[@ΑσπασιαΓραμματικου]

Thank you so much! Your video is really helpful! Love from Greece ❤️❤️❤️

[@louiseangkasa1908]

Thank you for your tutorial If we are late adding sugar ,when we whip ,what happen to the cake ?

[@rattanmala5970]

Namaste Sir i tried your Gluten free sponge recipe...the sponge came out very soft.. I am from India...my family is vegetarian... If you have an eggless sponge recipe with same texture.. Kindly upload... It would be great help...Thanks in Advance

[@jeannetsui]

Awesome video! Myth buster. I love your scientific approach, nothing is better than comparing the results.

[@soumyadipXplore]

Yeah..the last one specially..I always had the doubt..what if I mixed egg whites and sugar and then started whisking..

[@gigiesan]

this is the most useful meringue video ever!

[@dnschannels2638]

This video make me subscribe your channel! Honestly, very detailed and well explanation, especially how you compare the different. Great work.

[@bennydsa2292]

What kind of sugar to use ..? Can we use granulated sugar ....? Or powdered sugar? When I add sugar my meringue deflates and becomes liquidy and I need to whisk for a longer time

[@eibarcookery1178]

You are definitely so talented and deserve more subscriber. I am a big fan and you taught me so many things, thanks you so much.

[@anhnguyen-ur6vs]

Hey Micheal, the video is great!! I’ve just wondered if I can replace white sugar with brown sugar?

[@lovealways1524]

I love whipping egg whites when I'm making sponge cake...I love the end result when the whites are stiff....brings me joy 😁😃😀🥰💃🏾💃🏾 #thejoyofbaking

[@ronamarie02]

Hi, Sir Michael just want to ask if I use the hand mixer, how many minutes the duration for beating the egg? Do I start at the normal speed to high? Thank you

[@dearbrave4183]

Thank you! So detailed! Now I can make it without fail 💕

[@Sona639]

Hi Michael, can you please post a video on hazelnut chocolate cake ? I did not seem get it right with any recipes.. so far from only your recipes I have made successful cakes.. thank you so much for that

[@85MY]

It is a very good video! I have used cold and a little frozen egg white to make merengue. I will use room teperature one next time.

[@bradbotkin2522]

I'm pleased to know that I know what I'm doing from now on... Thx for the video.