Whipping (beating) egg whites is an easy skill to master but can also easily go wrong. The act of whipping the egg whites traps air to create volume and lightness.They are used to puff up meringues, souffles, angel food and chiffon cakes, mousses, waffles and many other dishes. Before you start, wash the bowl and whisk with warm soapy water to remove any fat/grease residue. Egg whites are sensitive and even a tiny amount of fat (or yolk) can mean less volume. The bowl, whisk and even your hands, need to be completely clean and dry. Once you have separated the egg white from the yolk, start by whipping the egg whites (either with a stand mixer, hand mixer or if you have strong arms, by hand) slowly until they become foamy. Once foamy, the speed can be increased to high. You will know you are at the soft peak stage when the whisk is pulled out and the egg whites form peaks, but the tips flop over. If the recipe calls for soft peaks, stop here. If not, continue beating to reach stiff peaks. You'll know you are there when the tips of the peaks stand up straight when the whisk is pulled out, and the egg whites are moist and creamy looking and shiny. The whole process only takes a few minutes. Over whipped egg whites have been taken past the stiff peak stage. They are grainy, dull and dry looking. For some reason, I also feel like over whipped egg whites have a stronger egg white smell. If you get to this stage, it is best to just start over. More tips for success: ~ Eggs will separate easier when cold, but the egg whites will whip up to a larger volume when whipped at room temperature. ~ Egg whites can be very unstable and will "fall" (loose volume) easily. Use some kind of stabilizer, like sugar, salt, lemon juice or cream of tartar and add it at the foamy stage. ~ Don't stop during whipping. Once started, don't take a long break as this will lead to less volume. ~ Be devoted. Don't leave the egg whites unattended during whipping as it only take a few seconds to go from stiff peaks to over whipped. ~ Don't get ahead. Egg whites don't really hold well, so whip them up right before using. Try your egg white whipping skills by making these pretty Pink Marbled Meringues, the perfect way to usher in spring!   Photography by Leah Kuhne (top) & Jeff Coulson/TC Media (bottom)