I remember when i started my baking journey few years ago, i did faced many challenges especially when beating egg whites. Hence, I have made some research from google and below are my findings for sharing.
For those whom would like to try cake baking, here are some tips for perfect Meringue – every time:
1. Start with fresh eggs, at room temperature. 新鲜室温鸡蛋。
2. Use perfectly clean, dried utensils and a deep, non-plastic bowl. Any oily residue can interfere with your egg whites. I always rinse with hot water each time before i use my mixing bowl. 凡是用到的打蛋白工具，都要干燥干净，无水无油。我每一次都会用热水烫过所有工具。
3. Start beating the whites at low speed until they are foamy (add in lemon juice) to stabilise the egg whites) , and then and move on to medium or even medium-high when beating your whites. Do not beat on high. Lemon juice is always my first choice, what i do is squeeze one lemon juice at keep in th使打发的蛋白霜更加稳定e fridge. Moreover, lemon juice can softer eggy smell from cakes as well. 加几滴柠檬汁或白醋会
Soft peaks hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted. This is the egg whites for swiss rolls. 如果这个角会随着重力慢慢下垂变弯，抖动的话，会有蛋白霜掉下，这种情况就是湿性发泡。通常这种打法适合用于瑞士蛋糕卷。
Stiff or firm peaks stand straight up when the beaters are lifted. This is good for Chiffon Cakes making. 提起打蛋器会看到一个尖尖角，如果这个角很硬，不会随着重力而下垂变弯，这种情况就是干性发泡，也叫硬性发泡。这种打法适合用于戚风蛋糕。
Source from:
http://www.rachaelray.com/2014/02/21/how-to-beat-egg-whites/
http://www.finecooking.com/article/whipping-to-soft-medium-and-firm-peaks
1. Start with fresh eggs, at room temperature. 新鲜室温鸡蛋。
2. Use perfectly clean, dried utensils and a deep, non-plastic bowl. Any oily residue can interfere with your egg whites. I always rinse with hot water each time before i use my mixing bowl. 凡是用到的打蛋白工具，都要干燥干净，无水无油。我每一次都会用热水烫过所有工具。
3. Start beating the whites at low speed until they are foamy (add in lemon juice) to stabilise the egg whites) , and then and move on to medium or even medium-high when beating your whites. Do not beat on high. Lemon juice is always my first choice, what i do is squeeze one lemon juice at keep in th使打发的蛋白霜更加稳定e fridge. Moreover, lemon juice can softer eggy smell from cakes as well. 加几滴柠檬汁或白醋会
Soft peaks hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted. This is the egg whites for swiss rolls. 如果这个角会随着重力慢慢下垂变弯，抖动的话，会有蛋白霜掉下，这种情况就是湿性发泡。通常这种打法适合用于瑞士蛋糕卷。
Stiff or firm peaks stand straight up when the beaters are lifted. This is good for Chiffon Cakes making. 提起打蛋器会看到一个尖尖角，如果这个角很硬，不会随着重力而下垂变弯，这种情况就是干性发泡，也叫硬性发泡。这种打法适合用于戚风蛋糕。
Source from:
http://www.rachaelray.com/2014/02/21/how-to-beat-egg-whites/
http://www.finecooking.com/article/whipping-to-soft-medium-and-firm-peaks
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