Idea
If you add one tea spoon of lemon juice to three egg whites before whisking them, the foam will be stiffer and will look almost like whipped cream. Since the lemon juice distributes over the whole volume of the foam, there is hardly any trace of sour flavor in the whisked white eggs.
The proteine molecules in egg whites are rolled up as balls of strings. Whisking makes them to straighten up and create a mesh. The spaces in the mesh are filled in with small balls of water and bubbles of air. Adding lemon juice to the egg whites causes the mesh to be just flexible enough to form perfect foam that does not get grainy if whisked for tool long.
Apply other good practices for whisking egg whites
- Use fresh eggs
- Make sure there is no yolk remainders in the egg whites
- The whisk and the bowl are fat and oil free
- If possible use a copper bowl
- Whisk until firm snow peaks form
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