is there a tick to this my whites wont peak after usin the electric beater for 15 min

Egg whites won't whip up if there is even the teeniest bit of fat in them. Be sure there is no yolk. Be sure the beaters and bowl are spotless and greaseless. And NEVER use a plastic bowl. It may appear clean but the microscopic cracks can hold onto grease. Good luck! Let me know if it works now!

My mom makes really great lemon merangue pies and she told me the secret is to chill the bowl and beaters first - use a metal bowl if you can. If not, use glass. 15 minutes isn't that long when it comes to whipping egg whites - usually they go from foamy to runny foam to stiff peaks. Whip them at high speed and make sure your bowl and beaters are spotless and greaseless like suekay suggested. The teeniest bit of yolk will affect the outcome too.

One more thing I forgot to mention is that eggs separate better when they are cold...right out of the fridge. But if you let the whites sit for 30-45 minutes to room temperature, you will increase their volume dramatically. (That's not long enough for there to be any danger of contamination, so no worries there). I agree with punkypower....glass or metal bowls are great, and, as I said before NEVER use plastic! Good luck! Let us know how it works for you!

I actually have a question about egg whites too I know that if you want glossy looking egg whites you're supposed to add sugar. But do I add granulated sugar or icing sugar? And do I add the sugar gradually or all-at-once before I start beating?

Hi Katie! By icing sugar I assume you mean what we call powdered sugar. I would use granulated sugar, adding it a little at a time. But be sure not to overmix....if they become too dry the will get clumpy.

Egg whites contain water and it's quite difficult to achieve maxium volume (puffy peaks) without using a stablizer. When I make a souffle, I need to a whip up a stable meringue (whipped egg whites)and adding an acid to the whites prior to whipping is key. Cream of tarter (a pinch) is one of the most commonly used acids used in whipping egg whites, but a few drops of lemon juice will do the trick too. The acid acts as a binder and keeps the egg whites from separately too quickly. When they start to separate you will find water collecting on the bottom of your bowl and the whipped white floating on top and that's why you would need to use them immediately in a recipe without the acid binder. You will have about 4 minutes of stability verses seconds without it and the whites come out more dense and fluffy to use in any recipe.

A tiny pinch of salt in the egg whites helps to make them fluffier. Ciao!

ROXZITI,
I was just wondering if you have tried our suggestions and whipped any egg whites lately! Have you been successful? I teach food/nutrition/cooking, so am curious to find out how you are doing.

My grandparents had a farm in Hawaii. When I was younger we always went to the hen house and collected eggs for bkfst. No refrigeration in there and the eggs were fine. Although eggs left in fridge will last longer a few hours out on your counter won't hurt especially if your home is cool.