When a recipe call for whipping egg whites-start with room-temperature egg whites for higher volume. Beat with mixer on high until “soft peaks” form. This means that the foam will hold peaks that curl over the tips when the beater is pulled away from whites. This is the time to slowly add sugar, if the recipe calls for it. Once incorporated, beat on high until whites hold “stiff beaks”–they can almost stand straight up when the beater is pulled.
Folding egg whites-Recipes sometimes direct you combine a small amount of whipped egg whites into the batter. This lightens the batter, which will minimize the deflation of the remaining whipped egg whites during the folding process. To fold, gently turn the whites and the batter with spatula to combine-never stir.
