What do medium peaks look like

Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Photos: Scott Phillips. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. It should fall over, but still hold some height.

Stiff peaks : You will know when you have reached stiff peaks when you pull your beaters out, and there is a sharp tip on top of a defined cone in your mixture.

The cream or whites will also be much shinier than the previous two. Do not attempt to keep going after this point. Another tell-tale sign is when your mixture becomes dry and clumpy, instead of smooth and silky. You can try saving it by adding another fresh egg white free of egg yolks or grease to the mixture and whisking it in until it is incorporated. Folding whipped egg whites into cake batters is what gives baked goods such as Chiffon cakes and sponge rolls their light and fluffy textures.

Hold up. You can beat egg whites until they become butter? That sounds pretty cool; can you explain it to me please. Or is it only if you use cream that you can make butter. Can you combined the two to make cream-egg whip — or is that never necessary? Meringues crack when they cool too quickly. Leave them in the oven after baking with the oven turned off to slow the cooling process and help avoid the cracks.

Meringues may collapse for a couple of reasons. Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse. Before you start whipping, check your egg whites for any traces of yolk.

The yolks are high in fat, and fat prevents the whites from foaming. The trails in the cream will become stiffer and stiffer, and the cream will start to take on volume. If you take your whisk out of the cream , the peaks in the whipped cream will hold firmly but have slightly softened tips. This is the best consistency for folding cream into other mixtures, such as a blancmange.

Whisk your egg whites until you have stiff peaks and then the bowl can be held upside down over your head and the egg whites stay put. Just turn your mixer to low speed and slowly pour in the gelatin to avoid any lumps. Moisture in the air can be absorbed by the meringue and make for a stickier situation. If your recipe calls for stiff peaks , you can keep beating the egg whites.

Stiff peaks are formed when you lift up your beater and you get a nice peak and it holds its shape rather than melting away like with soft peaks. As you whip them they reach different stages: Soft peaks you can remove the whisk or beaters and a peak will form , and then droop. To beat egg whites until they form soft peaks , use an electric mixer set on medium, or a rotary beater. Scrape the sides of the bowl often with a rubber spatula.