Baking 101 how to whip egg whites #shorts

Baking 101: Whipping Egg whites
Egg whites are featured in many recipes because they contain a high amount of water, aiding by working as a leavener like baking soda or baking powder create gas and expansion in batters. Whipping egg whites is a tricky task because they are delicate. When you are mixing egg whites, the cell walls are being stretched. Over-mix by a few seconds and the meringue will be unusable and watery, resembling styrofoam. 
You can reduce your chances of a failed meringue by whipping with a handheld mixer instead of using a stand mixer. Handheld mixers have half of the fire-power of a stand mixer, allotting you with way more control
understanding the visual cues of an under- and over-mixed meringue! For a medium-stiff peak, the meringue should look cloud-like and when the whisk is picked up, the meringue should stand up firmly with a slight curl at the tip. For a stiff peak, the meringue should look cloud-like and when the whisk is picked up, the meringue should stand up firmly at the tip.

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