How to Whip Egg Whites to Stiff Peaks Without Failing

Essential conditions

Bowl and beaters must be free of fat and yolk. Separate whites one at a time into a small bowl before adding to the mixing bowl: one broken yolk contaminates all.

Room-temperature whites whip more volume than cold. If eggs are cold, leave them out 20 minutes or warm the bowl briefly in lukewarm water.

• Zero fat and zero yolk.
• Room-temperature whites.
• Separate one at a time.

Whipping technique

Start medium-low until foamy, then increase speed. Add sugar in a stream only when soft peaks begin if making meringue. Acid —a few drops lemon or vinegar— stabilizes.

For soft peaks, stop when lifting beaters the tip folds slightly. For stiff peaks, the tip stands straight. Beyond that, they grain and separate.

Folding without losing air

To mix with yolks or flour, use a spatula and fold from bottom up while rotating the bowl. Do not mix with the mixer: you will lose air.

Bake soufflés and sponges immediately after folding; whites begin to fall within minutes.

• Soft peaks for folding.
• Stiff peaks for piping.
• Fold with enveloping motion.

Rescue and mistakes

If yolk slips in, try absorbing with a clean eggshell. If overwhipped and grainy, start over: they do not recover. High humidity makes crisp meringues harder.

Never whip with beaters that just whipped cream.