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How to beat egg whites: Stage 4
...until the egg whites are stiff (or "beaten" or "whipped") to the desired consistency.
If the egg whites will be sweetened (for meringues, for example), add 2 tablespoons of the sugar you’ll be using halfway through the “whipping” process; this helps stabilize them and allows them to whip up better afterward.
If the egg whites will be sweetened (for meringues, for example), add 2 tablespoons of the sugar you’ll be using halfway through the “whipping” process; this helps stabilize them and allows them to whip up better afterward.