1.   Egg whites are correctly whipped when they hold their peaks.

2.   Beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks.

3.   Beat the egg whites until they are stiff enough to hold a peak on the end of the beater.

4.   Beat whites until they hold soft peaks.

5.   Beat cream with the remaining sugar and vanilla until it holds soft peaks.

6.   Beat the cream with a wire whisk or electric mixer until it holds stiff peaks.

7.   Beat the egg whites until they hold stiff peaks.

8.   Beat egg whites until almost stiff, add sugar gradually and continue to beat until they hold a peak.

9.   Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks.

10.   Beat the egg whites until they hold soft peaks.