Can i beat manually the egg whites on a meringue recipe?
Yes, but it will take some muscle. Your arm will be very tired. When whipping egg whites, use either a deep copper or stainless steel bowls with straight sides. Freeze the bowls and whisk first. The composition of the bowl in which you beat egg whites can make a big difference. A copper bowl reacts chemically with egg whites to form fluffy, high-rise whites – it contains an ion which reacts with an egg white protein, specifically conalbumin, to form a more stable foam and helps the whites retain moisture. The same result can be obtained using stainless steel or glass bowls with the addition of cream of tartar. However, I don’t use a glass bowl because I have found that when using it, its naturally slick surface doesn’t give much traction for the egg whites to climb the bowl. Avoid plastic or wooden bowls because of their naturally porous surface which attracts grease because of its porous surface; grease or fat deflates egg whites. Never use aluminum which reacts with the egg whites ca
