Step 1: Whisk the Whites Until FoamyStart whipping the whites slowly, moving the whisk back and forth in the bowl to break the egg whites up. Continue this back and forth motion, increasing your speed until the egg whites are foamy. At this point, the egg whites should be opaque, but still liquid enough that they don't hold it shape.
Step 2: Speed It Up Vigorously begin moving the whisk in a circular motion. As you whip the whites in the bowl, intermittently lift the whisk up out of the bowl and then back into the egg whites. Periodically turn the whisk upside down. Once the whites reach the soft peak stage, after you lift the whisk, you'll notice that a peak just begins to emerge before melting back down into the bowl.
Step 3: Continue WhippingContinue vigorously whisking the egg whites in the same circular motion. When they reach the firm peak stage, peaks hold when you turn your whisk upside down, but the tip folds back. When the peaks hold strong without any hint of collapsing, the whites have reached the stiff peak stage.
- Don't continue beating the egg whites after they reach the stiff peak stage, or the whites will become dull and develop a grainy texture. They eventually lose their structure and collapse upon themselves.