When egg whites are to be beaten for a cake, soufflé, or whatever, they will achieve more volume if they are at room temperature. They may be beaten with a wire whisk, a hand rotary beater, or an electric mixer.
Professional chefs maintain that the most effective method of beating whites is by hand, using a copper bowl and a wire whisk. Although this is true, it is not practical for most home cooks because it requires a strong right arm and endurance. For all practical purposes, an electric mixer is thoroughly suitable.
Make note that egg whites should be beaten at the last minute before they are used, otherwise they become deflated and moist.
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