Cheri wrote:

>Or just beat egg whites in a bowl, any
> bowl, and it works. Room temp works
> best.

That's something I've never had a problem doing and that's beating egg
whites stiff, and I don't even own a copper bowl (have several copper
pieces, but just not a bowl) and have always used a stainless steel, or
glass mixing bowl. I've never found that it makes a difference, how old,
or fresh they were, as long as am using by the suggested use date. I
think they beat up to a higher volume at room temperature, but have even
beat them straight from the refrigerator with good results. I beat just
till peaks form, but not until dry, and never use cream of tartar
either. As long as everything is clean and fat/grease free, they turn
out, but even a smidgen of egg yolk can ruin the beating process.

Judy

On Dec 25, 4:59*pm, (Judy Haffner) wrote:
>
> I beat just
> till peaks form, but not until dry, and never use cream of tartar
> either. As long as everything is clean and fat/grease free, they turn
> out, but even a smidgen of egg yolk can ruin the beating process.
>

While I don't think there's a huge difference, I find they separate
faster if I don't use it.