1. Separate the egg whites from the yolk and let them sit at room temperature for 20-30 minutes.
2. Use an electric mixer on a medium setting to beat egg whites. Beat for 5 minutes until you have soft peaks.
3. Scrape the sides of the bowl with a rubber spatula when you feel it necessary.
4. After you have soft peaks, beat for another 3 minutes for firm peaks.
5. Continue to beat egg whites until the peaks curl when you lift the beater. The whites should be bright white and thick and the peaks should not fall back. For a final test, tip the bowl to make sure that the whites do not slide out.