Whipping Egg Whites with the Dough Roller

1. Attach the Dough Roller and Dough Knife to the Ankarsrum Stainless Steel Bowl. Make sure the bowl and attachments are completely clean, dry, and free of any grease.
2. Add the egg whites and start the mixer on medium speed (~4 o’clock) for 1 minute, until the egg whites begin to foam. 
3. Add cream of tartar, if using, and position the Dough Roller slightly away from the side of the bowl.
4. Increase the mixer to high speed (~8 o’clock) and continue mixing until the egg whites become thick and glossy. Stop the mixer and check the peaks, then continue briefly if needed until you reach the consistency required.
5. Use the whipped egg whites immediately in your favorite recipe.

Notes

• Keep everything clean: Even a small amount of fat or egg yolk can prevent egg whites from whipping properly. Make sure the bowl, Dough Roller and Dough knife are clean and dry.
• Know your peaks: Soft peaks gently fold over when lifted, while stiff peaks stand upright and hold their shape. Stop and check frequently as you get close.
• Minimum amount - 3 egg whites: Smaller batches take longer to build volume, so be patient and give the Dough Roller time to work.
• Ideal amount - 8 to 12 egg whites: This amount gives the Dough Roller enough volume to work efficiently, producing consistent, glossy whipped egg whites.
• Maximum amount - 24 egg whites: Egg whites expand significantly as they whip. Keep an eye on the rising volume and stop to scrape down the Dough Roller if the whites begin climbing higher.