How to Whip Egg Whites

A mixing bowl and Revolution® balloon whisk are just the tools needed for egg white perfection. For the best results, start with room temperature eggs being careful not to get any yolks in the white when seperating them. You'll also want to make sure to work with a clean bowl and whisk - any oil particles can jeopordize the texture of the eggs. Slowly start whisking the egg whites until they are foamy and resemble soap. Once that is achieved, beat more quickly to incorporate more air, getting into soft peaks which briefly hold their shape before sinking. Sugar can be added at this stage for sweet recipes. Continue whisking until medium peaks form which should hold their shape but bend at the top. Finally we reach stiff peaks which stand tall resembling marshmallow fluff ready to be used in your favourite recipe.