Egg Whites

Store separated whites in an airtight container in the fridge for up to 4 days. Freeze in ice cube trays (1 white per cube) for longer storage. Thaw in fridge before use.

Fat-free protein source; contains riboflavin, selenium, and potassium

Bring to room temperature before whipping for maximum volume in meringues and soufflés

Even a trace of yolk or fat will prevent whites from whipping properly—ensure bowl and beaters are completely clean and grease-free

Add a pinch of cream of tartar or a few drops of lemon juice when whipping to stabilize the foam

Older eggs separate more easily, but fresher eggs whip to greater volume

One large egg white equals approximately 2 tablespoons (30ml) or about 30-33g

Over-whipping egg whites until they become dry and grainy—stop when stiff peaks form and whites still look glossy

Using a plastic bowl which can retain oils—glass, metal, or copper bowls work best

Adding sugar too quickly when making meringue—add gradually once soft peaks form

Not folding gently into batters—use a spatula and fold in thirds to preserve the air you've whipped in