Many cakes and mousses achieve their light and airy texture by incorporating perfectly beaten egg whites. The air that is beaten into the egg allows for evenly distributed tiny air bubbles in the batter or mixture. This helps the cake rise or the mousse to stay foamy.
When beating egg whites, keep in mind that their volume will increase six to nine times so be sure to use a large enough bowl. The bowl and the beaters must be absolutely clean because even the tiniest bit of fat or egg yolk will prevent peaks from forming.
To separate eggs, crack eggs one at a time and divide over a small bowl. Pour each white into a larger bowl for beating. This way, if one of the egg yolks breaks, it doesn’t ruin the whites. Stainless steel or glass bowls do the best job. Plastic bowls retain the fat no matter how clean they are.
A little cream of tartar, less than a quarter teaspoon, will help to stabilize the egg whites, preventing overbeating. Room temperature egg whites beat to the fullest volume, let chilled whites stand for 30 minutes to warm up.
If a recipe says to beat egg whites until foamy or frothy, beat them until they form a mass of tiny clear bubbles. For soft peaks, beat until the whites for soft grounded peaks that droop when the beaters are lifted. For stiff, glossy peaks, beat until the whites form peaks that hold their shape when the beaters are lifted, but are still moist.
How and when sugar is added to egg whites is crucial. Sugar should always be added gradually so that it has time to dissolve. Beat the egg whites to the soft peak stage then begin adding the sugar, about two tablespoons at a time, beating until the egg whites are stiff and glossy.
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