Now that we've got the science covered, let's talk about the art of whipping. It's all about speed and control. You want to whip those egg whites until they're just stiff enough, but not too much - or you'll end up with a batch of weird, rubbery meringue. It's a delicate balance, but trust us, it's worth it!
How to Whip Egg Whites & Make Meringue | Homemade whipped egg whites
So, what's the perfect whipping speed? Well, it's all about finding that sweet spot between too slow and too fast. If you're using a stand mixer, start with a low speed and gradually increase as needed. And if you're feeling old-school, grab a whisk and get ready for a serious arm workout!
