Whipped into Action

Recipes call for three levels of whipping for egg whites, determined by the desired final result. To have full control over your meringue, and to give yourself a wider range of time from soft to stiff peak, try whipping your egg whites on one speed below high. This does not compromise the volume of the meringue at all, and you’ll have a better opportunity to evaluate your whites. Your beaters or whisk are the best way to gauge the peak of your whites.