Egg-white foam: why a clean bowl matters

Useful to know

Whipping egg whites creates a protein structure around air bubbles. Fat, including traces from a broken yolk, can interfere with the process. King Arthur recommends clean bowls and tools for meringue. [1]

Separate the eggs carefully and check the bowl before starting. Mixer power alone does not explain every unsuccessful foam, and longer whipping will not fix every mixture: it can also be overbeaten. This is an explanation of a technique. For a finished dessert, follow a recipe with the appropriate heat treatment or one designed for the specified pasteurized ingredients.