Beating Egg Whites

Beating or whisking egg whites involves beating with a whisk or electric mixer until they stiffen and form soft or firm peaks, depending on what the recipe calls for. If firm peaks are required, the whites should be beaten until they peak and do not slide out of the mixing bowl when the bowl is turned upside down. Stiffly beaten egg whites are folded, not stirred, into other ingredients (see Fold); they must be used immediately after being beaten or they will separate and become watery.