| Step | Do | Why |
|---|---|---|
| Bowl | Spotless, grease-free metal or glass | Any fat or yolk stops whites foaming |
| Whites | Room temperature, no trace of yolk | Whip higher and faster |
| Stabilize | Pinch of cream of tartar or drop of lemon | Holds the foam, harder to overbeat |
| Sugar | Add slowly, only once foamy | Glossy, stable meringue that still rises |
| Stop | Soft peaks droop, stiff peaks stand; no more | Overbeaten whites go grainy and collapse |
How to Whip Egg Whites
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Whip room-temperature whites in a spotless, grease-free bowl — any trace of yolk or fat stops them foaming — starting slow then speeding up, with a pinch of cream of tartar to stabilize and sugar added gradually only once they're foamy. Stop at soft peaks that gently droop or stiff peaks that stand straight up, and don't overbeat or they turn grainy and collapse.