Whipped whites are used to make various confectionery products - biscuits, soufflés, meringues and, of course, meringues. The quality of the product depends on the quality of the foam. Many people wonder how to beat the squirrels correctly, and this is the right approach to the matter, because, without knowing some of the subtleties, you can spend time and products in vain.
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The first thing to do is to carefully separate the yolks from the proteins. If the product contains even a drop of the latter, then you are doomed to failure in advance.
How to separate squirrels from yolks
Our grandmothers separated the squirrels from the yolks simply by gently breaking the shell with a knife or on the edge of the bowl, then they poured all the contents into a flat plate and manually removed the yolk.
Our contemporaries modernized this process, making it much easier: the yolk can be easily removed using a small plastic bottle, just bringing it to the yolk and squeezing it a little. Then the yolk is sucked in and just as easily transferred to another dish.
If there is no plastic bottle at hand, then you can separate the yolk from the protein in another simple way. From both ends of the egg, small holes are made in the shell through which the protein is blown out. The yolk will remain in the shell.
You can separate the yolk from the protein by simply dividing the shell into 2 halves and pouring the contents back and forth over the bowl. In this case, the protein drains into the dishes, and the yolk remains in the shell.
