Whipping Egg Whites

While learning to judge the peaks, use the whisk test. Scoop up some of the whipped whites with a whisk and turn it over. Soft peaks are the loosest. They hold their shape on the end of the whisk, but the top will flop over like a droopy elf’s hat. Firm whites should hold a more defined peak than soft whites, but the peak will still fall over slightly at the top. Stiff peaks are the sharpest. They should stand straight up on the whisk like a witch’s hat. Be vigilant. It is easy to overbeat the egg whites with an electric mixer. Overbeaten egg whites will look curdled and flake away in chunks rather than having a smooth consistency. Overbeaten egg whites can be saved by adding a new egg white and beating just enough to get the smooth look back.