This is a really good post,
especially when it comes to whipping up egg white, the same applies to whipping up cream too :)
Know Your Peaks!
1 - Souffle: You want whites that have gained volume and are just firm enough to hold a peak.
2 - Meringue: Most meringue recipes call for stiff peaks, which will stand up straight.
3 - Oops! If your whites are clumpy and grainy, you’ve gone too far.
(Thanks to Bon Appétit)