Learn how to whip egg whites to perfect stiff peaks in next to no time using the Thermomix.

Getting perfectly whipped egg whites in the Thermomix is easier than you think. These simple tips will have you achieving stiff peaks in no time.

There are a few desserts that call for egg whites. I mostly use them when making meringues and my Thermomix lemon delicious pudding. Other recipes that use egg whites are soufflés, marshmallows and mousse.

Recipe Tips

Ensure that the Thermomix bowl is sparkling clean and free of all grease. Lemon juice and vinegar are a good way to remove any residue left behind from cooking with butter and oils. Also check that the butterfly attachment is clean and dry.
Use the butterfly on speed 3.5.
Use eggs at room temperature and ensure there is no yolk left in the whites. Fresh egg whites will whip up quicker and become more stable than older ones.
It's easier to separate the yolk from the white while the eggs are cold. Once separated, leave them to come to room temperature ready for whipping.
Leave your measuring cup off to ensure lots of air gets in.
Whipped egg whites should be used as soon as possible otherwise they will start to go flat.

How to Store Egg Whites

Egg whites will keep in the fridge for up to 2 days or can be frozen for up to 3 months. When freezing, label the bag with the date and number of egg whites. Defrost in the fridge overnight and do not refreeze.

What To Do With The Spare Egg Yolks

Use leftover egg yolks in recipes such as custard, lemon curd or mayonnaise.

Storing Egg Yolks

Egg yolks will keep in the fridge for up to 2 days. They're not suitable for freezing. To stop them drying out, cover with a little water.

📖 Recipe