31.   Continue beating until mixture forms stiff peaks.

32.   Continue beating until mixture holds stiff peaks.

33.   Continue beating until meringue forms stiff peaks.

34.   Continue beating until stiff peaks form.

35.   For Topping, beat egg whites to stiff peaks and fold in brown sugar until thoroughly blended.

36.   From there, she beat the mixture at high speed some seven minutes until it was dull and formed stiff peaks.

37.   Gradually add sugar and vanilla and beat until stiff peaks form.

38.   Gradually add the granulated sugar and beat until stiff peaks form.

39.   Gradually beat in sugar until incorporated and eggs are whipped to stiff peaks.

40.   Gradually add sugar, beating until stiff peaks form.