To whip egg whites, it is generally recommended to use room temperature egg whites. This means that the egg whites should be at the same temperature as the room you are in, around 20-25°C.

The cleanliness of the bowl and accessories: Make sure that the magimix bowl and whisk are clean and free from any residue of fat, which can prevent the egg whites from whipping properly.

To prepare egg whites in the magimix, you will need egg whites and optionally a pinch of salt. Insert the whisk attachment into the bowl, add the egg whites and salt, then whisk at the appropriate speed until stiff peaks form.

Use speed 7 or 4 with the whisk attachment to whip egg whites. Start at a lower speed, then gradually increase.

The time can vary, but generally it can take about 2 to 4 minutes to achieve stiff peaks with whipped egg whites.

If you want sweetened egg whites, add the sugar towards the end, once the whites start to foam. This will help stabilize the whites and achieve a light and sweet texture.

Yes, whipped egg whites from the magimix can be used in many recipes, such as cakes, mousses, meringues, and more.

Make sure the bowl and whisk are clean and free from grease. Use room temperature eggs, and do not add egg yolks to the whites. Also, avoid overwhipping, as the whites may become too stiff.

The whisk provided with the magimix is specifically designed for this task. It is recommended to use it for best results.

Whipped egg whites are ready when you achieve stiff peaks that stand upright when you lift the whisk. If the peaks are soft, continue whisking a bit longer.

It is best to prepare whipped egg whites when you need them, as they may lose their texture if left to sit for too long.

If you have leftovers, you can store them in the refrigerator for a few hours, but they may lose their texture. It is best to use them as soon as possible for optimal results.