Okay, so I wanted to make a meringue today, and that means I needed to whip some egg whites. I grabbed my trusty egg beater—you know, the old-fashioned kind with the crank handle, not an electric one.
Getting Started
- First, I separated the egg whites from the yolks. I cracked four eggs, being super careful not to get any yolk in there. Yolks are the enemy of fluffy whites!
- I poured the egg whites into a clean, dry metal bowl. I’ve heard that plastic bowls can sometimes have a bit of oily residue that messes things up, so I always use metal for this.
The Workout
Then came the fun part—or the arm workout, depending on how you look at it. I started cranking that handle. At first, it was easy, just swishing the whites around.
Slowly, the whites started to get foamy. Little bubbles everywhere. I kept going, and going, and going. My arm started to feel it, but I was determined.
After a while, the foam turned into soft peaks. They’d stand up a little, then flop over. Almost there!
I added a bit of sugar, a little at a time, continuing to crank away. This helps stabilize the meringue and makes it all glossy and beautiful.
The Finish Line
Finally, the egg whites formed stiff, glossy peaks. When I lifted the beater, the peaks stayed standing straight up. Success!
It took a good bit of time and effort, but it was worth it. There’s something so satisfying about using a hand-crank beater and seeing those egg whites transform. Plus, I got a mini-workout in! My meringue turned to so shinny and beatiful, and the dessert also got tasty!
