Without egg white foam, we also won't be able to bake a sweet meringue, which is the most important component of a Pavlova cake. What to do to keep it from dropping and make it perfectly stiff?

Whipped cream and egg whites can both be used to make chocolate mousse, but which is the best choice? To find out, we asked ...

This can work with a small amount of yolk, but if there is too much, it's best to use another egg white if the recipe calls for stiff peaks. If you have more egg whites or yolks than you need for ...

While the concoction calls for creating a labor-intensive batter of stiff egg whites and yolks, famed tiki drink purveyor Trader Vic’s sells a tasty packaged version of the classic Tom and Jerry ...

Using a mixer with the whisk attachment, whip egg whites on medium-high speed until foamy. Add sugar on low speed. Whip on high speed until stiff peaks form. In a clean bowl, whip egg yolks on ...

3. In a large bowl, whip the egg whites with the vanilla, cream of tartar, and salt with mixer until medium-stiff peaks form. Gradually add the remaining 3/4 cup sugar while continuing to whip to ...

Set aside. Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar ...