How to beat egg whites

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Whipped egg whites have numerous applications. Some of the more common uses are to lighten cake batters, bake airy meringue cookies and to top pies.

But it can be intimidating when a recipe calls for whipped egg whites. You might find yourself asking one or all of these questions: Why do some recipes call for soft peaks and other for stiff peaks? When should I add the sugar? Can you over-beat egg whites?

Well don't worry, with a little inside information, the help of a few simple tricks and this video demo, you too can master this versatile technique!

Remember that water and fat are two elements that will prevent your egg whites from ever whipping-up properly. So make sure to use bowls and tools that are clean and have been thoroughly dried. This step is extremely important!