Are you using the correct quantity of egg whites?
It is recommended to have two or more egg whites in the bowl when whipping. If your eggs are small, or you only have two eggs, it helps to start with the flat beater to whip the eggs on speed ten until frothy. When frothy, there is sufficient volume to then switch to the wire whip to finish.
- New, room temperature egg whites will whip up faster than old, cold eggs.
- Make sure the bowl you whip the egg whites in is free from any greasy residue.
- Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whipping process.
- Cream of tartar is an acidic powder extracted during winemaking. It is used to stabilize egg white foams and increases their heat tolerance. It also prevents sugar syrups from crystallizing and is combined with baking soda to make commercial baking powder. It has no odor and has a slightly salty/acid flavor.
- A general rule of thumb is 1/8 teaspoon per egg white or one teaspoon per cup of egg whites. For meringues, use 1/8 teaspoon for every two egg whites.
- Cream of tartar has a shelf life of one year.