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Just had to choose between a metal and glass bowl for whipping egg whites
Went with the glass one and it took forever to get stiff peaks, my pavlova was a total flop. Anyone got a go-to bowl type for meringue that actually works?
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the_river1mo ago
Feel your pain, glass bowls are the worst for egg whites. Metal or copper bowls are the only way to go, they get cold fast and help the whites grip. My stand mixer's metal bowl has never let me down for meringue. Total game changer compared to my old glass one.
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the_barbara12d ago
Agree with you @the_river completely. I tried making meringue in a glass bowl once and it was like trying to whip air. Switched to a metal bowl and it actually worked. Night and day difference.
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thomas831mo ago
Yeah the metal bowl thing is key. I read an article a while back that broke down the science. It said glass is too smooth and non-porous, so the egg whites just slide around. Metal has a tiny bit of texture and chills faster, which helps the protein strands tighten up. That's why even a cold copper bowl works so well. Makes total sense once you hear it explained.
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