Place the egg whites in a bowl with high edges, preferably made of copper and not plastic.
Make sure that there is no egg yolk in the bowl, otherwise the whites will not mount properly.
Add a pinch of salt to the egg whites to help the process. Begin beating the whites using an electric whisk, gradually increasing the speed.
If you are whisking by hand, use a circular motion, working from the center outwards. The goal of this process is the incorporate as much air as possible into the whites by working briskly at a constant speed.
Continue beating until when you lift the whisk, the mixture on the end is soft, voluminous and smooth. Beaten egg whites can increase up to 8 times from their original volume.
Be careful not to over beat them, causing a granular consistence. Once beaten, the egg whites should be used immediately.