Beating Egg Whites

Many cakes and desserts are leavened or lightened only by the air beaten into egg whites. Most recipes ask that you beat egg whites until “stiff but not dry.” Unless you are very experienced, you may not know what this means or when to stop beating. Here are a few tips about handling egg whites, including what to do when you have accidentally overbeaten them:

— Beat egg whites in a clean, dry bowl, free of grease. For maximum volume, egg whites should be at room temperature (or even slightly warmer) before they are beaten.