{"id":5205,"date":"2026-05-14T18:32:43","date_gmt":"2026-05-14T18:32:43","guid":{"rendered":"https:\/\/ozone.me.uk\/?p=5205"},"modified":"2026-05-14T18:32:43","modified_gmt":"2026-05-14T18:32:43","slug":"the-five-stages-of-whisked-egg-whites","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=5205","title":{"rendered":"The five stages of whisked egg whites"},"content":{"rendered":"
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A Thermomix TM7 guide \u00b7<\/p>\n

What to look for, when to stop, and what each stage is best used for \u2014 calibrated specifically for the Thermomix TM7 with butterfly whisk.<\/p>\n

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Egg whites are the most temperamental ingredient in the patisserie kitchen. Underwhisk and your souffl\u00e9 won’t rise; overwhisk and your meringue weeps watery streaks across the baking tray. The Thermomix TM7 takes most of the variability out \u2014 but only if you know exactly what each stage looks like and stop at the right moment.<\/p>\n

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TM7 settings \u00b7 for every stage<\/p>\n

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Tool<\/span> butterfly whisk<\/b><\/div>\n
Speed<\/span> 3.5<\/b><\/div>\n
Temp<\/span> 37 \u00b0C optional<\/b><\/div>\n
MC<\/span> off<\/b><\/div>\n
Eggs<\/span> at\u00a0room temperature<\/b><\/div>\n
Bowl<\/span> grease-free, dry<\/b><\/div>\n<\/div>\n<\/div>\n

The stages<\/h2>\n

<\/p>\n

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\n\"Frothy<\/div>\n
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i.<\/span><\/p>\n

Frothy<\/h3>\n

\u2248 30 sec<\/span><\/p>\n<\/div>\n

Translucent, watery, with large, irregular bubbles on the surface. Through the TM7 lid, you’ll see the whites still sloshing, with a thin pale foam beginning to form. The mixture hasn’t yet gained any real volume.<\/p>\n

Look for<\/span><\/p>\n

A milky cloudiness replaces the original clear glassiness, and bubbles of varying sizes \u2014 some large, some pinhead. Add cream of tartar or a pinch of salt now if you’re using it.<\/p>\n

Best used for<\/span><\/p>\n

Clarifying stocks and consomm\u00e9s, egg wash for pastry, binding breadcrumb coatings. Rarely a target stage on its own \u2014 usually just a milestone you pass through.<\/p>\n<\/div>\n<\/div>\n

<\/p>\n

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\n\"Soft<\/div>\n
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ii.<\/span><\/p>\n

Soft peaks<\/h3>\n

1 \u2013 1.5 min<\/span><\/p>\n<\/div>\n

Opaque white, fine even bubbles. Stop the TM7, lift the butterfly: the peak flops over completely like soft-serve ice cream. Glossy, still pourable, and the volume has roughly tripled.<\/p>\n

Look for<\/span><\/p>\n

A peak that curls right back on itself. The mixture clings to the whisk briefly then slides off. No grain, no streaks of unwhipped white at the bottom of the bowl.<\/p>\n

Best used for<\/span><\/p>\n

Folding into souffl\u00e9 bases that still need oven rise, light pancake and cr\u00eape batters, tempura batter, lightening a g\u00e9noise or chiffon cake. Start adding sugar here<\/strong> if you’re making meringue.<\/p>\n<\/div>\n<\/div>\n

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\n\"Medium<\/div>\n
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iii.<\/span><\/p>\n

Medium peaks<\/h3>\n

2 \u2013 2.5 min<\/span><\/p>\n<\/div>\n

The peak stands up but the very tip still droops slightly when the butterfly is lifted. Surface is satin smooth, no longer pourable, and clings to the whisk arms in soft swags.<\/p>\n

Look for<\/span><\/p>\n

A peak that stays vertical with just the top centimetre curling over. The mixture in the bowl holds its shape if you draw a line through it with a spatula.<\/p>\n

Best used for<\/span><\/p>\n

Chocolate mousse, cold souffl\u00e9s, bavarois, lemon delicious pudding, \u00eele flottante, and folding into cake batters for lift without dryness. This is the sweet spot for most desserts.<\/p>\n<\/div>\n<\/div>\n

<\/p>\n

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\n\"Stiff<\/div>\n
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iv.<\/span><\/p>\n

Stiff peaks<\/h3>\n

3 \u2013 4 min<\/span><\/p>\n<\/div>\n

Sharp upright peaks, bright white, glossy if sugar has been added. The classic bowl-over-head test: tip the mixing bowl upside down, and nothing should move. Volume is now roughly seven times the original liquid.<\/p>\n

Look for<\/span><\/p>\n

A peak that points straight up like a little mountain when the butterfly is lifted out. The foam clings to the inside of the TM7 bowl in firm clumps that don’t slide.<\/p>\n

Best used for<\/span><\/p>\n

French meringue, pavlova, macaron shells, baked Alaska, dacquoise, financiers, angel food cake, marshmallow, and hot souffl\u00e9s \u2014 Grand Marnier, cheese, raspberry. Anything that needs maximum lift and structure in the oven.<\/p>\n<\/div>\n<\/div>\n

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\n\"Overbeaten<\/div>\n
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v.<\/span><\/p>\n

Overbeaten<\/h3>\n

5 min +<\/span><\/p>\n<\/div>\n

Grainy, dry, with a cottage cheese texture. A watery liquid starts to weep out at the base of the TM7 bowl as the protein structure collapses and releases the water it was trapping.<\/p>\n

Look for<\/span><\/p>\n

A dull, matte surface instead of glossy. Lumps that don’t smooth out. A puddle of clear yellowish liquid is forming under the foam. This is the moment of irreversible breakdown.<\/p>\n

Rescue<\/span><\/p>\n

Whisk one fresh raw egg white into the broken mixture by hand for 30 seconds. Often brings it back to soft peaks, occasionally to stiff. If that fails, start over with a clean dry bowl \u2014 there’s no chemical rescue.<\/p>\n<\/div>\n<\/div>\n

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How many whites can the TM7 actually handle?<\/h2>\n

The TM7 bowl is 2.2 L and a whisked egg white expands roughly seven times in volume. A single large white is about 35 ml of liquid, so eight whites \u2014 about 280 ml in \u2014 produces around 2 L of foam, filling the bowl right up to the lid. Beyond that, the foam either hits the lid (and stops getting air) or the butterfly can’t reach the top of the mass.<\/p>\n

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Bowl capacity<\/p>\n

2.2 L<\/p>\n

total volume<\/p>\n<\/div>\n

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Practical max<\/p>\n

8 whites<\/p>\n

\u2248 250 g \u00b7 280 ml liquid<\/p>\n<\/div>\n

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Sweet spot<\/p>\n

4 \u2013 6<\/p>\n

best whip, easy timing<\/p>\n<\/div>\n

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Minimum<\/p>\n

3<\/p>\n

below this butterfly idles<\/p>\n<\/div>\n<\/div>\n

Timings adjusted for quantity<\/h2>\n
\n\n\n\n\n\n\n\n\n
Quantity<\/th>\nSoft<\/th>\nMedium<\/th>\nStiff<\/th>\nOverbeats at<\/th>\n<\/tr>\n<\/thead>\n
2 whites<\/b>\u2248 70 g<\/small><\/td>\n45 s<\/td>\n1.5 min<\/td>\n2 \u2013 2.5 min<\/td>\n3.5 min<\/td>\n<\/tr>\n
3 \u2013 4 whites<\/b>\u2248 105 \u2013 140 g<\/small><\/td>\n1 min<\/td>\n2 min<\/td>\n3 min<\/td>\n4.5 min<\/td>\n<\/tr>\n
5 \u2013 6 whites<\/b>\u2248 175 \u2013 210 g \u00b7 sweet spot<\/small><\/td>\n1.5 min<\/td>\n2.5 min<\/td>\n3.5 \u2013 4 min<\/td>\n5.5 min<\/td>\n<\/tr>\n
7 \u2013 8 whites<\/b>\u2248 245 \u2013 280 g \u00b7 max<\/small><\/td>\n2 min<\/td>\n3 \u2013 3.5 min<\/td>\n4.5 \u2013 5.5 min<\/td>\n7 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Six things worth knowing<\/h2>\n
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