Use a spoon test to judge whipped whites: soft but holding shape
Stop whipping whites when they’re not very firm but sit nicely on a spoon without collapsing immediately.
Check the whites by scooping with a spoon: they should mound and hold their shape gently rather than being runny. The video’s target is a softer, stable consistency rather than very stiff peaks.
The short version
- Aim for stable-but-not-very-firm whites.
- Use a spoon to check how they hold.
What you need
- spoonUsed for the consistency check.
What goes wrong
Judging only by time instead of texture
Use the spoon consistency check to decide when to stop.
Put it to use
Learn next
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