What’s the best way to beat egg whites?
First, it is easier to separate egg whites from the egg yolk when the egg is cold. After separating, let the egg whites come to room temperature before beating which will result in a greater volume. Beat egg whites in a clean, dry glass or metal bowl (never a wood or plastic bowl) with a clean beater. Even the smallest amount of fat from the egg yokes can slow down the foaming. A wood or plastic bowl can hold hidden traces of fat also. Beat on high speed until stiff peaks form but not until the egg whites are dry. A beaten egg white should more than triple in volume.
