Stiff peaks : You will know when you have reached stiff peaks when you pull your beaters out, and there is a sharp tip on top of a defined cone in your mixture. The cream or whites will also be much shinier than the previous two. Do not attempt to keep going after this point. Egg whites whipped far beyond stiff peaks will be dry and clumpy, and cream that's whipped too long will separate into butter and buttermilk. More from Eat North. Cooking is fundamental: How long to boil an egg in every major city in Canada.
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Videos View All. Fine Cooking Magazine. Make a pudding or make mayonnaise-type sauces aioli is another great option. Use a large clean whisk if you have a balloon whisk, all the better or clean beaters or the whisk attachment on a standing mixer to whip the eggs just until a bit foamy. Both salt and cream of tartar act as stabilizers and will help the egg whites hold their shape when whipped. Remember: if you do happen to be using a copper bowl, skip the cream of tartar.
Also, if you don't happen to have cream of tartar lying around, don't worry or rush out to the store; plenty of egg whites have been whipped up without its help! Now it's time to whip, or beat, the egg whites.
If doing it by hand, you want to do this vigorously, in a big up-and-down circular motion to work as much air into the mix as possible. If using electric beaters or a standing mixer, medium speed beats the eggs while also letting you monitor their progress sufficiently.
Here, soft peaks have formed. When the whisk or beaters are pulled out of the whites, a peak forms where the tool was, but the peak pretty much immediately droops. Soft peak is the stage you usually want when you're simply adding whipped egg whites to a dish to lighten it a useful trick with pancakes and waffles for extra fluffy, light-as-air results.
If you keep beating the egg whites, they will quite quickly go from soft peaks to firm peaks. The difference is that firm peaks keep their shape without drooping.
Keep going and you'll quickly get stiff peaks. These egg whites will keep their shape, even when turned upside down and round and round, as you can see on the whisk above. This is the last stage you're going to want to go to. If you keep whipping the whites they will first turn dry, losing their glossy sheen, and then start to pull apart a bit the way foam on the ocean does, and then the protein strands you have so carefully stretched and filled with air will simply collapse and break apart, the water and protein in the egg whites will separate, and you will be left with a sad bowl of eggy water and clumps of foam.
Note: Whipped egg whites are fairly fragile, so now that you've whipped them, use them! If your recipe calls for "folding" them into a batter or with another mixture, remember that you've just beaten a bunch of air into them and you want to keep as much of that air in there as possible.
Fold gently, running the spatula along the bottom of the bowl and then up and over the batter and whites rather than simply stirring everything together as usual. It will take a bit of patience to get everything incorporated, but you'll be rewarded by the light fluffiness of your final dish. Actively scan device characteristics for identification.
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