@elaine when you are making meringues why do the egg whites form into stiff peaks when you whisk them?🍰🍰🍰

Question: @elaine when you are making meringues why do the egg whites form into stiff peaks when you whisk them?🍰🍰🍰
- Keywords:
  eggs,
  meringue,
  whisk
Asked by evanotoole18 to Elaine on 10 Nov 2017.
- Elaine Kennedy answered on 10 Nov 2017:
  
  Eggs contain both water and protein. Protein is made up of building blocks called amino acids, it is the amino acids in the egg whites that help it to form stiff peaks. That is why no matter how much you whisk water it won’t form stiff peaks there must be protein present in order for you to get stiff peaks.

Question: @elaine when you are making meringues why do the egg whites form into stiff peaks when you whisk them?🍰🍰🍰