Many baking recipes ask you to whip egg whites to stiff peaks. This means incorporating air until the whites form a dense, stable foam.
Whipped egg whites are used to add lightness to mixtures and as a base ingredient in preparations such as meringues.
How to whip egg whites to stiff peaks
Use fresh eggs and bring the egg whites to room temperature. Separate the whites carefully, making sure that no trace of yolk remains.
Place the egg whites in a tall container, preferably made of steel, and add a pinch of salt.
Using an electric whisk, begin whisking at low speed and gradually increase to maximum speed.
Continue until the egg whites have a dense texture.
How to recognise stiff peaks
Following the test already described in the original article, gently tilt the container: when the mixture remains in place, the egg whites are sufficiently whipped.
How to fold whipped egg whites into a mixture
If the whipped egg whites must be combined with another mixture, fold them in gently with a wooden spoon, working from the bottom upwards so that the foam does not collapse.
