Test #2: The Whisking Test

Using the whisk attachment, mix egg whites on high speed, until ‘Stiff Peaks’ are achieved.  Stiff Peaks are when the egg white mixture becomes ‘shiny’ and stands straight up in peaks.  Once stiff peaks are achieved, the mixture will not come out of the mixing bowl, when turned upside down.

2 eggs whites is a small volume for a bench mixer to mix.  Without a very good bowl-to-attachment ratio (the attachment sits low into the base of the bowl), a mixer could fail this test.

To obtain the greatest volume when beating egg whites, be sure the bowl and whisk are completely clean and dry before use. The smallest amount of grease or water can prevent the whites from aerating


Pavlova with Vanilla Cream, Figs and Cherries



6 egg whites
1 ¼ cups caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
300mls thickened cream
2 teaspoons vanilla extract
6 fresh figs, halved
100grams fresh cherries
Grated dark chocolate, to garnish





Preparation time 15mins
Cooking time 2hours
Serves 6-8

Find the recipe here