If the egg whites are overbeaten
, they will turn into liquid and will not be usable.
The Trouble with Underbeaten and Overbeaten Egg Whites
Egg whites that are either underbeaten or overbeaten can ruin a recipe.
Overbeaten whites tend to look like soap bubbles--dry and tight (Figure 7-2B).
If the whites are overbeaten
, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the souffle.
Because this method can cause a great deal of gluten formation, if overbeaten
, the liquid fat may be added with the dry ingredients first to coat the flour.
whites are stretched so much that they pop easily; you will see cottony bits of solidified (coagulated) white.
The ganache should not be overbeaten
or it will become grainy and stiff.
and sugar crystals solidified suddenly, causing the fudge to stiffen.