Stiff peaks:

Foam the egg whites or whipping cream and then add sugar and stir until the lines are obvious and snow-white and smooth, hooked up with elasticity and straight end.

Add a pinch of salt to the egg whites, a few drops of lemon juice (or white vinegar) and then beat the egg whites from wet to dry peaks, about 12-15 minutes by hand, adding the remaining sugar in 2-3 batches and continuing to beat well.

If you use an electric mixer, beat on medium speed until peaks form, add some of the sugar, then beat on high speed until wet peaks form, add the remaining sugar, and then beat on medium speed until dry peaks form.

Signs of success:

Tilt the bowl, the foam is not flowing, not put down, lift the head of the egg, see the short straight tip, the bowl also see the tip of the upright not down.

Steps for whipping egg whites:

Separate egg whites and yolks, and make sure that the basin holding the egg whites is free of oil and water.

Turn the electric whisk on to first gear and beat the egg whites on slow speed.

When the whisks have reached fish-eye peaks, add 1/3 of the granulated sugar for the first time.

Turn on the whisk and continue to whisk on slow speed until the whites begin to thicken and form coarse peaks, then add 1/3 of the sugar and continue to whisk.

To the egg white is thicker, the surface of the grain, add the remaining 1/3 sugar

Till the egg white can pull out a large upright tip, this time you need to stop immediately, proved successful.

Baidu Encyclopedia_Egg White Whipping

Baidu Encyclopedia_Dry Foaming