A balloon whisk has a wide, rounded head that draws air into eggs and cream as you beat. Matfer Bourgeat’s 17.75-inch Exoglass Balloon Whisk is sized for large bowls, so pastry cooks and bakers can whip egg whites for meringue or soufflé by hand in quantity.
The stainless steel spring wires are heat-molded into the handle and resist twisting, which keeps the head round through daily use. Because the Exoglass handle is waterproof and insulated, the whisk also works in warm mixtures on the stove.
Balloon or Piano?
Choose the balloon whisk when the goal is volume, as with egg whites. For everyday sauces and dressings, a piano whisk is more versatile, and the 12-inch is the size we recommend most.
| Whisk | Lengths we carry | Best for |
|---|
| Piano | 10, 12, 13.75, 15.75 and 17.75 inches | Everyday whisking of cream, eggs, dressings and sauces |
| Rigid | 15.75 and 17.75 inches | Dense mixtures such as mashed potatoes and choux paste |
| Balloon | 17.75 inches | Beating air into eggs and egg whites |
| Spiral | 13.375 inches | Stirring milk-based sauces on the stove |
