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Beating Egg Whites

When beating egg whites, keep in mind that their volume will increase six to nine times, so be sure to use a large enough bowl. The bowl and the beaters must be absolutely clean, because even the tiniest bit of fat will prevent peaks from forming. Stainless steel or glass bowls do the best job-plastic bowls retain grease no matter how clean they are. And while it is true that egg whites beaten in a copper bowl form especially stable peaks that are hard to over beat, a copper bowl isn't really necessary. A little cream of tartar will also stabilize egg whites. The addition of salt to egg whites does not help; in fact, it actually discourages foaming.

Room-temperature egg whites beat to the fullest volume. Let chilled whites stand for thirty minutes to warm up. Or, place the bowl of egg whites into a separate bowl of hot water and stir for one or two minutes.

If a recipe says to beat egg whites until "foamy" or "frothy," beat them until they form a mass of tiny clear bubbles. For "soft peaks," beat until the whites form soft rounded peaks that droop when the beaters are lifted.

For "stiff glossy peaks," beat until the whites form peaks that hold their shape when the beaters are lifted but are still moist. Over beaten whites look lumpy and watery-there is no way to salvage them. Simply begin again with new whites.

How and when sugar is added to egg whites is crucial. Sugar should always be added gradually so it has time to dissolve. First, beat the egg whites to the soft peak stage, then begin adding the sugar, about 2 tablespoons at a time, beating until the whites are stiff and glossy.

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