Summary of "How to whip egg whites to SOFT, MEDIUM & STIFF peaks"

Ingredients

Clean mixing bowl (crucial: absolutely no fat residue).
Stand mixer with whisk attachment (shown). A hand mixer can be used but will take longer.
Separate egg whites from yolks and bring whites to room temperature before starting.

Start whisking on low–medium speed until the whites are light and frothy (about 1 minute). Purpose: incorporate small, consistent air bubbles.
Increase speed to medium–high to build structure.
Soft peaks: after continuing at higher speed for roughly 2½ minutes (depends on mixer power) — whites will be less frothy and hold a peak that gently folds over when you lift and invert the whisk.
Medium (firm) peaks: whisk a little longer — roughly another minute (depends on mixer strength) — until the peak almost stays upright and just tips over at the very top when you turn the whisk over.
Stiff peaks: continue whisking for another couple of minutes until the peak stays fully upright when you turn the whisk over.

Ensure the bowl and tools are completely free of fat — even small residue will prevent whipping.
Use room-temperature whites to help whipping.
If whites look dry, clumpy, or start to disintegrate (overwhipped), add one unwhipped egg white and gently fold by hand to bring them back together.
A hand mixer works but will take longer than a stand mixer.
Timings are approximate and depend on mixer strength — rely on visual and texture cues rather than strict times.

Soft peaks — for recipes that call for gently folded, less-structured whites.
Medium/firm peaks — for recipes requiring more stability.
Stiff peaks — for meringues, pavlovas, or folding into batters where full structure is needed.