A few months ago, I found myself whipping a lot of egg whites in an effort to master French macarons. I had read over and over the superiority of copper bowls for whipping egg whites and wanted to put them to the test. Fuchsia kindly sent me a copper bowl So I can do my great egg white experiment.
I decided to test the egg whites in 4 different bowls: copper, stainless steel, glass and plastic. I keep the egg whites at a constant temperature and weigh them to make sure each bowl is as equal as possible. I also timed and made sure each bowl was whipped at the same speed for the same amount of time until stiff peaks formed. I use a kitchenaid hand mixer to mix each batch.
time results. How long does it take for hard peaks to form?
Bronze: 3 minutes 30 seconds
Stainless Steel: 3 minutes 50 seconds
Plastic: 3 minutes 55 seconds
Glass: 4 minutes
Here are the volume results:
You can see that the copper bowl (bottom right) creates significantly more volume. No, I didn’t smash it down. I followed the same procedure for transferring the egg whites to each bowl.
Overall, I’m a bit disappointed. I think a copper bowl would make a bigger difference than it actually does. Obviously it produces superior results, but it’s not exciting. Besides being bulkier and whipping faster, they’re also noticeably stronger, which is hard to quantify in video or photos. Apparently no need for a copper bowl for whipping egg whites as even plastic will work.But if you love luxury kitchen gadgets, or you make a lot of fussy egg white-based foods (like macarons), then you might want to consider getting yourself one copper bowl. I highly recommend the Mauviel brand. They are luxurious.
***Disclaimer: While Mauviel USA did provide me with the bowl (because I asked for their help in the experiment), they did not pay for this article. All opinions expressed are my own.