Get the Recipe
Like creaming butter and sugar, beating egg whites is a critical step in recipes to trap air and create lightness. It's critical for puffing up meringues, chiffon cakes, angel food cakes, soufflés, waffles, and many other dishes.
Improperly beaten egg whites (both under- and over-beaten) aren't aerated adequately, and as a result, the final product is dense, flat, and a big disappointment, especially if your arms are aching from beating those eggs by hand. But it's not hard to get it right, especially if you know a few tips.
This slideshow will take you through the process of achieving perfectly beaten egg whites, from the whole egg to stiff peaks.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.