Dessert Techniques

Egg whites are often overbeaten so that they become grainy and do not rise to their maximum height. The phrase “stiffly beaten” is actually a misnomer; the beaten whites should just stand in tender peaks. To whip “stiff” egg whites correctly, start beating them fairly vigorously with an electric mixer, large balloon whisk or rotary egg beater. Keep whisking at medium-high speed and adding sugar and/or other ingredients as directed.

Perfectly beaten “stiff” egg whites will just hold a peak but will still be perfectly smooth. Check before you think they’re done; you can always beat them a little longer. If the whites are stiff, but start to seem cottony—breaking up in cloud-like masses—you’ve gone too far. Beat just until they hold a peak, no longer.