A key technique in multiple recipes, beating egg whites to form soft or stiff peaks is crucial to achieving the desired results for any kind of dish. Whether you want a soft, airy texture or an almost hollow and jiggly one, beating egg whites can make or break a recipe.
Add half a teaspoon of lemon juice or vinegar to your egg whites, to help stabilize and maintain the formation of peaks.
Increase the speed setting on your electric whisk to medium-high or high and continue to beat the whites until they resemble a cloud-like consistency.
A tell-tale sign of your egg whites getting soft peaks is by checking if the small mounds curl up top and don’t hold their shape completely.
For stiff peaks, continue beating the whites until it doubles up in volume and holds its form, resembling a glossy and firm mass.
Make sure that your egg whites are separated from the yolk and that there is no bits of shell in the whites you plan on whipping.
Preferably, use an electric whisk at a low but consistent speed to whisk your whites until they become frothy and opaque.