What is the difference between stiff and soft peaks

Lift the beaters. If the tip of the peak that forms still bows down a bit, continue beating. Continue beating the egg whites for half a minute or so.

Lift the beaters and invert. If the tip of the peak stands up straight and does not bend, your egg whites have reached the stiff peak stage. If the recipe calls for stiff but not dry peaks, inspect the surface of the egg whites in the bowl. The surface should still appear glossy. If the recipe says stiff and dry peaks, continue beating until that glossiness has disappeared. That is the stiff and dry peak stage. Bubbles are no longer visible More beating and you can no longer see the bubbles.

The egg whites also start acquiring volume and, at this stage, it is totally opaque. Peaks starting to form As you continue beating the egg whites, a whirlpool starts to form around the beaters.

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It will take a bit of patience to get everything incorporated, but you'll be rewarded by the light fluffiness of your final dish. Actively scan device characteristics for identification.

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The Project: Whipping Egg Whites. Continue to 2 of 6 below. Continue to 3 of 6 below. Continue to 4 of 6 below. Soft Peaks. Continue to 5 of 6 below. Firm Peaks. Continue to 6 of 6 below. Stiff Peaks.