Whisked egg whites are used in a variety of dishes from meringues to soufflés. They are whisked to incorporate air which adds a light texture to sauces or causes that all-important rise in baking.
Before starting, ensure that all your equipment is clean, dry and grease free as a spot of grease will prevent the whites from whisking into a foam.
You can whisk egg whites by hand but expect to get a very tired arm! Using an electric whisk or stand mixer is much quicker and easier.
Egg whites are whisked to different stages – soft, medium or stiff peaks – depending on what they are being used for.