How to Whip Egg Whites to a Stiff Peak
A simple, foolproof method for whipping egg whites to stiff, glossy peaks for cakes, mousses, soufflés, and more.
Ingredients
- 4 large egg whites room temperature
- 0.5 teaspoons cream of tartar white vinegar, or lemon juice (optional, for stability)
Instructions
- Separate 4 large egg whites, room temperature from the yolks while still cold, using a clean egg separator or by carefully passing the egg between shell halves. Let the whites sit out to come to room temperature for about 30 minutes before whipping.
- Whip the egg whites at low speed until foamy and frothy, then increase to high speed.
- Once soft peaks form, add 0.5 teaspoons cream of tartar, white vinegar, or lemon juice (optional, for stability) to help the whites hold their shape and increase volume.
- Continue whisking until the whites hold a stiff peak that points straight up without drooping, with a glossy sheen on the surface. This typically takes about 5 minutes total with an electric mixer. Check over to avoid over-whipping.
- Use immediately: Gently fold the whipped whites into your batter right away — the longer they sit, the more air they lose.
Notes
Use a clean, grease-free glass, stainless steel, or copper bowl u2014 any trace of fat will prevent the whites from whipping properly. If your recipe calls for sugar (like a meringue), add it slowly after soft peaks form.