Whisking Egg Whites

Whisking egg whites can be done by hand or electric mixer, but the following points should be observed to create a perfect whip. The whites should be at room temperature. Avoid using plastic utensils as they tend to retain fatty substances, which inhibit the frothing power of egg whites. Use a copper bowl if possible; avoid aluminium bowls. There should be no trace of yolk in the whites. A single drop is enough to reduce the volume of the beaten whites by more than two thirds. A pinch of salt or cream of tartar can be added at the start to help obtain firm peaks. Sugar should be incorporated when the whites begin to foam. When adding other ingredients to the whites, fold them in gently to avoid deflating the foam.