We just got this copper bowl at the antiques market for $15. We can't wait to make meringue!
We really should have taken a photo of it as it looked when we got it home. It was QUITE tarnished. But it was quickly cleaned up with a little elbow grease and a solution of white vinegar and salt.
We have a number of hand whisks. (We have a couple of electric ones too, but they're so noisy!) When we started to beat the eggwhites for the meringue, we began by using our balloon whisk. It seemed slow.
We switched to the ballend whisk and suddenly the eggwhites began to firm up.
The meringue was ready to spread on lemon pie.
Here is the pie just out of the oven. Wow!
Would you care for a slice? Or perhaps you'd rather have a slice of Shaker Lemon Pie.
We have a number of different whisks, and when making corn cakes and beet cakes, we found beating the eggwhites with the coil whisk was the best method.
Using the coil whisk in this beautiful copper bowl, eggwhites reach the stiff peak stage very quickly. It took just two minutes to go from liquid white to stiff peaks.
The balloon whisk works almost as well when making corn cakes but is not quite as lightweight OR fast.
Whisking eggwhites with the coil whisk
Eggwhites reach the stiff peak stage very quickly
We were trying to find a spot on this wall to put the copper bowl. But we quickly realized there was no more room. We use the round pot on THIS wall for making Hollandaise.