So asks reader Melissa. She further writes:
At the cooking class I went to, we were taught to whip until u can upturn the aluminum bowl n the egg white doesn’t run.
I think that’s a pretty decent indicator for stiff peaks, Melissa. I generally do the old whip-lifting technique. What sorts of peaks does the whip leave when you take it straight out of the foam? Do the peaks stand up, flop over or just melt back in? That’s the most reliable for me. Tilting the bowl to one side would be a good indicator that you’ve whipped any miscellaneous white that might be left at the bottom of the bowl. The only risk there is that over-whipped whites leak water as the proteins in them start to clench and squeeze out water. You really need to know what you’re looking for. A grainy texture in the mass itself is the telltale sign that you’re giving it too much elbow grease! Thanks, Melissa!