You can use the balloon beater to whisk the egg white, for best results select the preset key for CREAM.
When you are whisking egg white make sure that all parts in contact with the egg white are dry and free from grease. Make sure the egg whites are at room temperature. Also, none of the yolk should be left in the egg white.
Whisk egg white to a stiff consistency, add a few drops of lemon juice. Whisk again until stiff.
If the egg white softens, add a few drops of lemon juice or a pinch of salt.
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