Beating egg whites seems ridiculously simple ... And the yolks are too heavy and sticky to whip the foam properly - explains the expert. Remember to thoroughly wash and dry the bowl and whisk.

Egg whites will whisk to a greater volume when they're at room temperature than when chilled, so always remove them from the fridge to bring them up to room temperature before you start cooking.

Place the egg whites into a clean grease-free bowl and whisk to firm peaks. Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug.

They’re so useful in baked recipes because of everything that they do: The egg whites add volume and act as a drying and ...

Our independent tests revealed that all stand mixers make a good sponge cake and bread loaf – and can whisk egg whites to stiff peaks. The key differences were in how long they took to mix, how easy ...

Whisk the egg whites until quite stiff; add the caster sugar gradually and whisk again until stiff and smooth. Stir some of the egg white into the butter mixture and then carefully fold in the rest.