Soft, foamy peaks...

There should be a course just on whipping egg whites. This has to be the most challenging thing I've ever done with cooking. And that says something. I pride myself when it comes to things I cook, even though it's kind of hit-and-miss when it comes to edibility. Not being able to properly whip egg whites just makes me sad.

If you can make those fluffy peaks I'm always hearing about, then you are a god. And that's all there is to it.