Whipping Egg Whites
![](https://assets.wsimgs.com/wsimgs/rk/images/dp/recipe/202411/0024/img24.jpg)
Beat the egg whites
Fit a stand mixer with the whip attachment or a handheld mixer with the twin beaters. Beat room-temperature egg whites with a pinch of cream of tartar (for stability) on medium speed until foamy and the cream of tartar dissolves, about 1 minute.
![](https://assets.wsimgs.com/wsimgs/rk/images/dp/recipe/202341/0003/img8.jpg)
Look for soft peaks
If your recipe calls for egg whites whipped to the soft-peak stage, beat on medium-high speed until the whites look opaque but moist, 2 to 3 minutes. Stop beating and lift the whip: The whites should form slightly bent peaks.
![](https://assets.wsimgs.com/wsimgs/rk/images/dp/recipe/202411/0024/img25.jpg)
Beat to stiff peaks
If your recipe calls for egg whites with stiff peaks, continue to beat until the whites look glossy, 1 to 2 minutes longer. When the whip is lifted, they should hold a firm, straight peak. Take care not to overbeat.
![](https://assets.wsimgs.com/wsimgs/rk/images/dp/recipe/202411/0024/img26.jpg)
Troubleshooting
Overbeaten egg whites appear grainy and can separate. If you beat the egg whites to this stage, you’ll need to discard them and start again with fresh egg whites.