How to beat egg whites

Beating egg whites is something that comes in concern with every amateur cook. First of all, it's a matter of technique with some rules. I hope this article will facilitate the efforts and bitterness of defeat would not be known to You.

1) The best result is obtained when beating whites at room temperature. The result is more stable and whites have a bubble structure, since they are easier to saturate with oxygen. (Although the cold whites whip more easily, I do not recommend).
2) Utensils for beating egg whites must be perfectly clean. A speck of fat can cause a great destruction. Rub some lemon juice or half a lemon over the utensils and tools for beating surface to be sure that nothing greasy is left.
3) Be careful separating the whites from the yolks. A drop of egg yolk can spoil everything.
4) The best for beating egg whites are copper bowls. Chemical processes work for you and egg whites are beaten to the right condition noticeably faster and keep their fluffy structure longer. If you do not have a such a bowl , use glass or metal bowl, large enough so that the air circulates well.
5) Avoid aluminum, wooden and plastic utensils.
6) Use the freshest eggs if you need a stable result (e.g. for biscuits). Their protein is more elastic.
7) If what you need is volume, use 3-4 days old eggs (e.g. for meringue). They will be more voluminous, but less stable. Since the protein is eventually ceases more ambiguous. These proteins are beaten faster to the right stage.
8) Begin beating at a slower speed and gradually increasing it.
9) Add small pinch of salt to the egg whites, it will facilitate aeration.
10) Make the result more stable with few drops of lemon juice on the Stage II of beating.
11) Stage of beating egg whites:

Stage I - fluffy white foam

Stage II- formation of not stable peaks. Egg whites will still fall off from the whisk. At this stage, if required by the recipe, powdered sugar and a few drops of lemon juice should be added.

Stage III - formation of  stable strong peaks. Egg whites will stick to the whisk. At this stage You have to stop.

12) If you make meringue, it is better to use powdered sugar and little by little on the second stage of whipping.
13) Already well-beaten egg whites can be spoiled if You keep beating them. If you overdo, they will split,  and  their texture will change from frothy to granular. Situation can be remedied by adding a separate egg white beaten to the first stage, the state of a light foam and mixing with basic egg whites.
14) Fold the beaten egg whites into the dough or other substances carefully but confidently. Light textured substance into heavier. Egg whites in dough and not vice versa.
15) Use  beaten egg whites immediately. Do not let them settle.

That's probably all I know about beating egg whites ... Good luck!