Let egg whites come to room temperature
for 30 minutes before beating; this will allow
them to reach their fullest volume. Use a clean
and dry stainless steel, glass or copper bowl
to beat egg whites using a stand or hand
mixer. Plastic or wooden bowls may absorb
oil and can prevent peaks from forming.
Stiff or firm peaks, egg whites would stand
straight up when ready. Medium peaks are
stiff enough to stand up, but will curl at the tip.
Soft peaks will barely hold their shape.