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Whip the Egg Whites
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until they are opaque with firm, stiff peaks. Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly.
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