I need to whip egg whites till stiff. Anyone know what stiff looks like? My Dh says the peaks should be 3 to 4 inches, I thought it was like 1 inch peaks. Is it better to whip by hand or use an elec. mixer with whip attachment?, if so what speed? slow or fast? After I whip these eggwhites to stiff, I need to add brown sugar. Now, do I just fold it in gently or add while whipping? All at once or a little at a time? The recipe is hand written with no real instructions. Just whip till stiff add sugar add nuts.