How To Whip Egg Whites Correctly

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16 июн 2020

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Комментарии : 580

@michaellim 4 года назад

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 4 года назад

Tq❤

@Thanu279 4 года назад

Thank you for sharing❤

@chewanabdullah2416 4 года назад

@honeymoon212 4 года назад

Thank you 😊 now I know how to do 👍👍👍

@bharatiray5509 4 года назад

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 4 года назад

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 4 года назад

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 3 года назад

Very true

@wahiba08 4 года назад

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

@CasaYun 4 года назад

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

@vnguyen000 3 года назад

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 14 дней назад

LIES

@flordelotus2184 4 года назад

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!

@wendyseow8386 4 года назад

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

@neffybrein3000 4 года назад

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. ..☘🍀☘🍀☘🍀

@meghna9805 2 года назад

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

@pop2497 4 года назад

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

@betheleze4619 Год назад

I genuinely love how detailed this video is!!

@margaretjenkins5867 3 года назад

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.

@alliarosli1320 4 года назад

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 4 года назад

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

@linakoh4206 4 года назад

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 🥰👍🏻

@anomalousdelirium 4 года назад

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

@jamesvoon9332 3 года назад

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

@zel366 4 года назад

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!

@swagatatara 4 года назад

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

@88OneS 4 года назад

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 4 года назад

I'm with you😂

@kk-fj1kx 4 года назад

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 3 года назад

Omg unbelievable

@ananya7647 3 года назад

What to do if did the same

@amnamazhar8785 3 года назад

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

@ILoveBiking100 3 года назад

unfortunately me too haha

@sheilahibaya5979 3 года назад

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

@zmjw0504 4 года назад

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 👌

@maryjofrey1184 Год назад

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 Год назад

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.

@tillycomedy2194 День назад

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

@dianadrake428 3 года назад

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! 🌸 :)

@angelafariscal8020 3 года назад

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

@Spiceandtastehut 4 года назад

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.

@durgashands 4 года назад

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

@farahoyuela-laruy3538 2 года назад

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 !🎉🎉🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙏🏼

@oumhizabr 3 года назад

جزاك الله خير الجزاء كما العادة دائما متألق

@abeeralsham7425 3 года назад

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

@dodgefefe Год назад

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

@kevinli7346 4 года назад

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

@AkosuaOfewaaOpoku 4 года назад

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

@yuloyu4020 4 года назад

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 3 года назад

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

@billdougan4022 3 года назад

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.

@annjean8709 7 месяцев назад

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

@junetran6802 4 года назад

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

@makaila5955 3 года назад

Please let me know if this gets answered 🙏

@beinghuman9127 4 года назад

U deserve more subscribers and likes man.. Great work

@eibarcookery1178 3 года назад

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.

@maviskoay3754 4 года назад

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 4 года назад

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.

@ESTHER-su2vu 3 года назад

thanks Mike for this step by step guide for beginners.

@0703la 4 года назад

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

@Myname-rg9mw 4 года назад

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.

@michelle_faith Год назад

Thank you for this detailed guide Michael!

@dnschannels2638 3 года назад

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

@linus7560 3 года назад

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 🙏

@kawaiipotato6118 4 года назад

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

@lorraineg1155 3 года назад

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

@brendasoehlaing3014 2 года назад

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 4 года назад

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...😊

@mkok23 4 года назад

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

@jeannetsui 4 года назад

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

@soumyadipXplore Год назад

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

@ady_kotidou Месяц назад

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

@soumyadipXplore Год назад

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 ?

@Blue-kv8pj 3 года назад

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.

@slm6546 2 года назад

Morning 🌞 chef Michael wish you good health , thank you so much for sharing this video 👍🙏😊

@shawnhannaway6145 4 года назад

I love your video,i like how you demonstrated it,easy to understand.

@joaofreitas310 2 года назад

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

@kytran4731 3 года назад

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 3 года назад

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.

@amirshifte6881 Год назад

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

@melissamilambiling8752 3 года назад

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

@Yasaman520 3 года назад

Same

@pezzie1470 3 года назад

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

@marjorie575 3 года назад

This is such a well made video!

@veroncaleon2114 2 года назад

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

@valeriev877 3 года назад

Hello Michael. The few occasions of sponge/chiffon cakes that i have tried by following other RU-vidrs 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...

@hammudisahibole8911 3 года назад

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.. 😊😊

@gigiesan Год назад

this is the most useful meringue video ever!

@ΑσπασιαΓραμματικου 4 года назад

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

@elsatan3767 3 года назад

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

@judywong3432 4 года назад

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 3 года назад

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

@dietrevich 4 года назад

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 4 года назад

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 4 года назад

@@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. 😄

@MashisArtPage Год назад

Is it powdered sugar or can i use normal sugar?

@niudartakh2058 9 месяцев назад

Thank you very much for sharing very useful tips.

@yasminshamji6421 4 года назад

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 🙏🏼

@MinibiteTran 3 года назад

Oh my gosh you are amazing teaching....... now I realized how wrong I was beating the hell out of the eggs end the result are nothing the cake not Rising😩😩😩😩😩 I going to do it now I bought a whole tray with 30 eggs is it a new year day ! Wish my bless give back to you as soon I done The temperature in the event I done it too ,,,,I think was wrong 160/150/140 too low pls tell what I should bake with temperature? Thx Happy happy happy new year to All The Baker

@treesyaestrada8079 3 года назад

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.

@bradbotkin2522 Год назад

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

@weziwevandalamoya9857 9 месяцев назад

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?

@mariamtaha173 4 года назад

Thanks for every note or tips or advice you shared with us

@rattanmala5970 3 года назад

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

@fimfimbaoboi2662 Год назад

Oh you save my life right now, i forgot to buy whipping cream😂😂😂

@ganatol123 4 года назад

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

@cathyphoebe2511 4 года назад

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

@hank0455 2 года назад

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.

@85MY 4 года назад

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.

@podail9249 2 года назад

Thank youuu so much I don't need to do some trial and error any more just like what i did yesterday lol i used cold eggs the reason why my cake sponge didn't raise and get fluffy enough

@rudivancutsem5015 4 года назад

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?

@muhammadsaleem4251 2 месяца назад

Thank you so much for this amazing lesson 💕

@cyrenebalayo3727 10 месяцев назад

Thank you so much for this very helpful video of yours. 🙂🙂

@anag99 3 года назад

Thank you for taking the time to show us proper egg white whipping! Still so many questions. How long to whisk before over beating? What other type of ingredients is ok to mix in? how to avoid deflating when mixing ingredients?

@amirahhh1080 3 года назад

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

@wiccanmoon0001 2 года назад

How long does it take to whip? I think mine are over done! It’s runny and sticking to the bowl.

@creativekat109 4 года назад

this is a great step by step video thanks for the tips n trick to how is done.

@dasargilamauloeapa 3 года назад

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

@bbeermalinao2091 4 года назад

Hello Michael it's very helpful tips and I love it..Thank you.

@lisetisolano7996 4 года назад

Excellent video! It is perfect to learn to whip egg whites. Thank you very much.

@anhnguyen-ur6vs 4 года назад

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

@amolpatil8777 4 года назад

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

@cynthiacacao568 4 года назад

So informative. I learned so much fr you today. Thank you and God bless you.

@inspiration4533 4 года назад

U are the best I'm sure it will work with me good after ur video But when I should use tartar or lemon???

@kwagnert Год назад

Thanks for this video, Michael! I have a question. What would be a good sugar to egg whites ratio instead of the 30 grams to a whole medium egg? I would also like to use allulose instead of sugar, and wonder if the same ratio would apply as with sugar. Thanks.

@michaellim Год назад

Hi there! I'm glad you enjoyed the video. Yes, using 30 grams of sugar for a whole medium egg white is a good ratio for ensuring stability and structure, especially in recipes like meringues. When considering a switch to allulose, it's less sweet than sugar, approximately 70% of sugar's sweetness. So, for the same sweetness level, you might need to adjust the amount. However, when structure is critical, sticking to the 30g ratio initially is a wise choice. From there, you can tweak based on your results. Baking always has a bit of trial and error, especially when introducing new ingredients.

@kwagnert Год назад

@@michaellimthanks, Michael. I have now tried four times to make egg bread, and this is my failure, no matter how much time I whip and I do indeed get he correct, sticking merengue like texture. I am only using egg whites (no egg powder), a little cream of tartar and also tried adding a little baking soda plus two different brands of allulose with monk fruit. Same results. Once in the oven, at around 15 minutes in, the mass is clearly expanded to almost twice the size. And that's great! Problem is, at around the 25 minute mark, it deflates below the size I had originally put in the pan :( And I can't, for whatever I try, keep it inflated. Different amounts of cream or tartar, with or without baking soda and even tried without the allulose.