- To separate eggs, crack eggs one at a time and divide over a small bowl. Pour each white into a larger bowl for beating.
- Use stainless steel or glass bowls.
- Add a little cream of tartar to help stabilize the egg whites.
- Let chilled whites stand for thirty minutes to warm up. Or, place the bowl of chilled egg whites into a separate bowl of hot but not boiling water and stir for one or two minutes.
- If a recipe says to beat egg whites until “foamy” or “frothy” beat them until they form a mass of tiny clear bubbles.
- For “soft peaks,” beat until the whites form soft rounded peaks that droop when the beaters are lifted.
- For “stiff glossy peaks” beat until the whites form peaks that hold their shape when the beaters are lifted but are still moist.
- For adding sugar, first, beat the egg whites to the soft peak stage, then begin adding the sugar, about 2 tablespoons at a time, beating until the whites are stiff and glossy.