Begin by separating three eggs. It is easiest to separate cold eggs, but keep in mind that the egg whites should be at room temperature for this recipe. Make sure that there are no traces of yolks in the egg whites. (You can discard the yolks or save them for another use). While the egg whites are warming to room temperature, prepare the mixer bowl you will use by washing it and drying it—egg whites perform best when there is no trace of oil or other residues on the mixing bowl.