We’ve separated the egg whites from the egg yolks, and now we’re on to whipping them up.
In a standing mixer, start whipping the eggs on medium speed.
When they become a little frothy, add the cream of tartar.
After the egg whites have about doubled in volume, increase the speed to the highest and start adding the sugar, a little at a time, leaving the mixer on.
Keep going until soft peaks form.
This is too soft. The egg whites can’t even hold their shape when the beater is lifted up.
Still a little too soft.
Just right– now the peak is able to keep it’s shape.
Place the whipped egg whites into one side of a large mixing bowl.
The egg whites should be firm enough to stay on one side of the bowl.
Be careful not to overbeat the egg whites, as above.
Overbeaten egg whites will produce a dry cake. Once you add the sugar, watch closely, as it only takes a minute or so to reach the soft peak stage.
