How to Whip Eggs for Mousse

Egg whites with soft peaks have a white appearance and a fluffy consistency.

Sweet and savory mousses have an airy consistency and a light, fluffy texture that relies on properly whipped egg whites. The purpose of whipping egg whites is to incorporate air and create that fluffy texture. The various stages of whipped egg whites, whether its foamy, soft-peak or stiff-peak, play a critical role in making a proper mousse. A mousse requires egg whites at the soft-peak stage, which is indicated by slightly drooping egg whites that stick to the whisk when its removed from the mixing bowl.

Things You'll Need

• 4 large eggs
• Mixing bowl
• Whisk, hand-mixer or stand mixer

Instructions

1. Separate four large eggs, and place the whites in a mixing bowl.

2. Whip the eggs vigorously with a whisk, a hand blender or a stand mixer with a whisk attachment.

3. Whisk the egg whites to the soft peak stage.

Tips & Warnings

• Do not to allow any yolk to fall in with the whites - the fat in egg yolk prohibits aeration and thus prevents peaks.

References

• "Baking and Pastry: Mastering the Art and the Craft"; The Culinary Institute of America; 2009