Find out how to beat egg whites, whether you need soft peaks or stiff peaks. We show you tips and tricks that will result in perfectly beaten whites every time!
What you'll need...
• Room temperature eggs, which increase in volume more easily than cold eggs.
• A clean glass or metallic bowl. The bowl should be large enough to accommodate the volume of the beaten whites. Ensure the bowl is perfectly clean, as even just a bit of greasy residue can prevent peaks from forming. Avoid plastic bowls, as plastic retains grease no matter how clean it is.
• A totally clean electric whisk. For the same reason as above, be sure the whisk is totally clean. You can use a manual whisk, it'll just require a lot more elbow grease!
• Cream of tartar. This optional ingredient helps to stabilise the egg whites and prevent over-beating. Add a pinch or two after a minute or two of beating.