Adding sugar to egg whites before whipping, preventing stiffening

Adding sugar after whipping starts

When whipping egg whites, it is important to do so correctly to obtain a firm and foamy texture. If sugar is added before whipping begins, it can prevent the whites from stiffening, making it difficult to achieve the desired texture. To avoid this problem, start whipping the whites until they become foamy, then add the sugar gradually. This helps maintain the air in the whites and helps increase their volume and firmness. It is best to use fine sugar or powdered sugar because it dissolves easily and helps achieve better results.