How to Whip Egg Whites

Whipping is defined as beating briskly with a wire whisk or electric mixer to incorporate air, which in turn adds volume and is usually used in reference to cream or egg whites.

Egg whites whip best when they are room temperature, so separate the eggs first them bring the whites to room temperature. Whip until the foam holds its shape. The firmness of the peaks will depend on the recipe they’ll be incorporated into. The length of time it takes will depend on the quantity of whites and the stiffness required.