Egg whites whip best at room temperature. First, make sure the bowl and beaters are free of grease and the whites are free of any yolk. Grease and yolk will inhibit aeration.
Begin whipping by hand or by machine at moderate speed. Once the whites get foamy, increase the speed.
To identify the soft peak stage, pull the beater up through the whites. If a droopy peak forms, you're at soft peak. The surface will be moist and glossy. At this point, any sugar or flavor extract can be added.
At medium peak, a round but fairly stable peak will form.
The whites hold their shape well at stiff or firm peaks.
Do not beat beyond this point or your eggs will begin to look dry and begin weeping (forming water droplets that eventually collect in the bottom of the bowl). If you over-beat, you'll have to begin again with more egg whites.

Instructor: Bianca Henry