@@CShannon1991 Hi Cj - Can you tell me what happened when you tried? - I'll help troubleshoot. A few tips. Separate eggs when cold, whip whites when room temp. There must not be any yolk (or anything else) in the whites. The bowl and whisk must be super clean - any greasy residue can impede the whipping. Start on a lower speed, when foamy add a little bit of an acid (vinegar, cream of tartar, lemon juice) to help stabilize. About a 1/8 teaspoon per egg white.
@@epicuricloud I only used 2 egg whites and I think I used powered sugar instead of regular granulated sugar. Plus, I did clean the bowl and whisk and I did make sure that there were no greasy residue. I did use vinegar. I think what also happened was although I thought I left egg whites out at room temperature, maybe I didn’t let them come completely at room temperature and I probably started whipping them right away.
