Whipping Egg Whites

Egg whites need time and attention in order to reach perfect fluffy peaks. Although the following isn’t strictly necessary for all recipes that ask you to whip the whites, it’s good practice for achieving light and airy end results, and essential when making baked goods like meringues.

Egg whites should be at room temperature, as this will help them reach full volume when whipped. If you need to use them right out of the fridge, let them sit in a small bowl of hot water for a few minutes before you crack them.