What is a mixing method used with beaten egg whites?

There are a couple of mixing methods used with beaten egg whites, depending on the desired outcome:

1. Folding: This is the most common method for incorporating beaten egg whites into a batter or mixture. It involves gently and carefully folding the egg whites into the batter using a rubber spatula. The goal is to incorporate the whites while maintaining their airiness.

Here's how to fold:

* Use a large bowl: This gives you space to work without over-mixing.

* Use a rubber spatula: This allows for gentle incorporation.

* Cut and fold: Insert the spatula at the bottom of the bowl and gently lift a portion of the batter up and over the whites. Then, fold the mixture back down through the whites. Repeat this process around the bowl, turning the bowl as you go.

2. Whisking: This is used when you want to slightly incorporate beaten egg whites into a batter, without as much emphasis on maintaining their airiness. You would whisk the egg whites into the batter until just combined, rather than folding.

Here's a breakdown of the different types of folding methods:

* Classic Folding: Gentle and careful folding to maintain airiness, best for cakes and meringues.

* Cutting and Folding: Similar to classic folding, but you're essentially "cutting" through the mixture to incorporate the whites.

* Swirling: Gently swirling the whites into the mixture, good for adding light and airy texture to batters.

The choice of method depends on the recipe and desired outcome.

It's important to note:

* Never over-mix beaten egg whites, as this can deflate them and lead to a dense and rubbery texture.

* Always use clean and dry tools when working with egg whites.

* Don't worry if there are a few streaks of egg whites left in the batter after folding. They will disappear as the batter bakes.