Combine egg whites, sugar, salt, and lemon juice or cream of tartar in the bowl of a stand mixer. Place bowl over the water bath so it sits on the foil ring (the bowl should not touch the water or the bottom or sides of the pot). Cook, stirring and scraping continuously with a flexible spatula, until egg white mixture reaches 172°F (77°C). This should take about 8 to 10 minutes in a stainless steel stand mixer bowl; if it takes substantially longer, it simply means the heat is too low. If the mixture cooks too fast, or scrambles despite constant stirring, this indicates that the water has come to a boil, or that the water or pot is able to touch the bowl.
Published at Fri, 07 Jun 2019 10:28:50 +0000