Forum Beating egg whites

I think the thermomix is a great kitchen tool. I love it.  Only failures are  problems beating egg whites to a thick consistency. Tips say clean bowl thoroughly, have eggs room temp, have bowl cold, have bowl warm. Honestly if it is that involved I think it must come down to the TM design of the beating tool. It never was this difficult with my old hand beater And bowls that had been used repeatedly for creaming butter and sugar so they would have been slightly greasy.

Whats the secret?

Hi kiwison52,

Have you tried whipping egg whites using the 'Whipped egg whites' recipe on page 15 of your Everyday Cookbook?

This always works for us, and the butterfly should always be used to achieve the stiff consistency required.