22 February 2009
Start with a clean bowl and egg whites at room temperature. This will ensure the maximum foam from the whites.
To aid the whisking a pinch of salt, cream of tartar or lemon juice maybe added. This breaks up the proteins in the whites and allows them to accept the air more readily.
Whisk the whites using hand or electric whisk.
There are two stages of whisking:
Soft peak is when the whites form a peak when the whisk is removed but the points will fall.
Hard peak is when the peaks of the whites retain the point.