That depends on your juicer function, if your machine also has a high-speed rotation function, you can put the egg whites in the container at high speed rotation, so that the egg whites can be beaten up.

Doing the cake to beat the egg white method:

1, prepare the right size container, be sure to ensure that there is no water and no oil; clean the whisk, be sure to dry the water before use.

2, pour the egg whites into the container, the temperature of the egg whites at about 20 ℃ easier to whip. Eggs taken out of the refrigerator should be left at room temperature for a while before taking the whites. If the temperature is too low in winter, heat up warm water at about 40℃ under the egg white container.

3. Add sugar to the egg whites and whisk in one direction, this process will take a little time until the egg whites swell to twice their original size and become creamy. If you have an electric whisk, it is more convenient.

4. Add lemon juice or white vinegar and whisk again to combine, then use for baking. Be careful not to leave the egg whites on the shelf for too long (preferably no more than 15 minutes), otherwise the whipped egg whites will be defoamed.