I use egg whites in a vast array of my gluten-free desserts.  They seem to add that perfect touch to so many of my recipes.

I love the art of creating nice, fluffy n’ whipped egg whites.

The ones that form those fabulous peaks.

The ones that look like clouds.

Or meringues.


I suggest they not be beaten in a food processor as an electric mixer or whisk is more suitable.

When beating egg whites, here are a few key points to consider.

Begin with a clean, dry bowl.  It’s best to rinse the bowl and whisk or electric mixer with a mixture of lemon and warm water to remove all grease and residue or dust.  For unlined copper bowls, I often clean with a mixture of lemon juice or vinegar and salt, then rub until dry.

Always bring your egg whites to room temperature before beating.  If any egg whites are left over, refrigerate in a jar with a pinch of cream of tarter to keep them fresh.

Cream of tarter or sea salt can both be added to the egg whites that are not yet beaten to increase acidity and help the whites beat to a greater volume.  Nice n’ fluffy. The way I like ’em.

Soft peaks are reached when whites are opaque, creamy and lean over lazily as they are lifted on a whisk.  If your recipe calls for sugar, whether it be powdered or granulated). add it to the beaten egg whites only after they have achieved soft peaks.

Stiff peaks are reached when beaten egg whites stand firmly and don’t lean oven when lifted on a whisk.  Be sure not to over-beat your egg whites as they can become dry and leave them with a dry cotton-candy-like consistency.  A perfectly firm egg white will remain creamy.

Well, there you have it.

Just a few lil’ tips that I’ve jotted down throughout the years when I come across those lil’ whities.

Do you have any tips for baking with egg whites that you’ve learned through experience?

And be sure to check out my latest recipe for Rudi’s Gluten-Free Recipe Contest: Please vote for my Cinnamon Raisin Falafel with Spinach Pesto Recipe.  You can vote once a day, everyday until June 6th.

Thank you.


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