A hand blender is an excellent tool, especially for bakers and culinary enthusiasts. It can be used to whisk eggs and whip cream, but you must know a few tricks to achieve the best results.

Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining ...

Bake the whipped egg whites in the preheated oven for about 3-4 minutes, until they start to set but are still soft. Carefully place the yolk into the center of each egg white cloud. Return to the ...

Combine the egg whites, vanilla and cream of tartar in the bowl of a stand mixer fitted with the whisk. Beat at high speed until soft peaks form, 1 to 2 minutes. With the machine on, add the sugar ...

In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Gradually fold the whisked egg whites into the batter mixture using a metal spoon.

2. Whip the egg whites: In a clean bowl, beat the egg whites with a clean whisk or electric mixer until soft peaks form. They should be light and airy but not completely stiff. Gently fold the ...

For the meringue, add the egg whites to a bowl and whisk until the mixture comes to soft peaks. Then add the sugar 1 tablespoon at a time and continue whisking. The meringue will be ready when ...

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites at medium-high speed to soft peaks. Beat in 1 cup of the superfine sugar at high speed until the whites are ...