How Long Should You Beat Eggs With A Kitchenaid?

Whipping egg whites into stiff, glossy peaks is a crucial technique in baking for making light and airy treats like meringue, angel food cake, and soufflés. Using a stand mixer like the Kitchenaid makes the process easy and hands-free. However, it can be tricky to know exactly how long to beat the egg whites to get the desired stiff peaks. Follow this guide to learn tips, techniques and timing for beating egg whites into perfect peaks every time with your Kitchenaid mixer.

Separating the Egg Whites

It all starts with properly separating your eggs. Use eggs that are cold from the refrigerator for best volume. Carefully separate the eggs one at a time over a small bowl to catch the whites, taking care not to allow any yolk into the whites. Even a speck of fat from the yolk will prevent the whites from whipping up properly.

Once separated, transfer the whites to a impeccably clean stainless steel or glass mixing bowl. Plastic bowls can harbor fat which will interfere with whipping. Ensure no specks of yolk or fat are present for best results.

Know Your Equipment

Having the right tools makes all the difference when whipping egg whites. Using a stand mixer like the Kitchenaid allows you to whip hands-free. Choose the whisk attachment for maximum air incorporation. The standard mixer bowl that comes with the Kitchenaid works well, but for extra volume you may want to use a wider bowl. This allows you to whip more air into the eggs.

Whipping Step-By-Step

Follow these steps for whipping perfect stiff peaks in your Kitchenaid:

1. Start on low speed. Once your egg whites are in the mixing bowl, begin whipping them on the lowest speed setting. This allows the proteins in the eggs to start to loosen up and unfold.
2. Whip for 1 minute. Keep mixing on low for 1 minute total. This incorporates some air and starts to create a foamy texture.
3. Increase to medium speed. Up the speed to medium (setting 4-6 on most Kitchenaid models). Continue mixing for 1 minute. Bubbles will start to form as the egg whites increase in volume.
4. Add cream of tartar. To help stabilize the egg whites, add 1/4 teaspoon cream of tartar per egg white now. The acidic cream of tartar assists with whipping up more volume. Mix for 30 seconds to incorporate.
5. Increase to medium high speed. Up the speed again to medium high (setting 6-8 on most models). Continue mixing for 3-4 minutes. Soft mounds should start to form indicating the whites are nearing stiff peaks.
6. Whip on high speed. Increase to the highest speed setting and continue whipping 3-5 minutes more. Watch closely until glossy, stiff peaks form when you lift the beaters. Be careful not to overbeat.
7. Check for stiff peaks. Lift the beaters and note the peak that forms. A stiff peak stands straight up and only curls over slightly at the top when the beaters are lifted. The egg whites should look glossy and wet, not dry or lumpy.

Add Sugar for Meringues

If making a meringue, slowly sprinkle in sugar once the egg whites reach soft peak stage. Add 1-2 tablespoons of sugar at a time, allowing it to incorporate completely between additions. This prevents the sugar from deflating the whites. Whip on high until glossy, stiff peaks form, an additional 3-5 minutes.

Tips for Beating Egg Whites

• Allow eggs whites to come to room temperature before whipping for fuller volume.
• Make sure mixing bowl and beaters have no residual fat or oils.
• Don’t use plastic bowls which can harbor grease.
• Add cream of tartar for extra stability.
• Don’t overbeat once stiff peaks form or they can break down.
• For meringues, slowly sprinkle sugar once soft peaks form.

With the right technique, you can whip egg whites into the perfect peaks for baking stable meringues or light cakes and soufflés. Use these visual cues and timing guidelines with your Kitchenaid mixer for stiff peaks every time.

Frequently Asked Questions

How do I know when the egg whites have stiff peaks?

Stiff peaks will stand up tall off the beaters in a sharp point and only curl over slightly at the tip when lifted up. The whites should look glossy and smooth, not dry or lumpy.

Do I need to use cream of tartar?

Cream of tartar helps stabilize the egg whites for greater volume and hold their shape better. It’s recommended when whipping egg whites. Use 1/4 tsp per egg white.

What causes egg whites not to whip up properly?

Fat is the enemy of whipping egg whites. Any specks of yolk, oil on the bowl or beaters, or plastic bowls can all inhibit whipping. Use meticulously clean metal or glass bowls for best results.

Conclusion 

Beating egg whites into stiff glossy peaks may seem tricky, but with the right tools and technique, it’s easy to master with a Kitchenaid mixer. Separate eggs carefully, use a clean metal or glass bowl, and follow the speed and timing guidelines. With patience you’ll have perfect peaks for all your baking recipes. Pay attention to visual cues like soft or stiff peaks rather than mixing for a set time. Your delicious meringues and soufflés are just minutes away.