At altitudes above 2500 feet whip the whites to soft peaks, not stiff peaks. But above 10,000 feet you have to prepare it like 7 minute icing cooking over a double boiler and whipping to stiff peaks.
Putting the stabilizing gel into the whites when foamy does better at higher altitudes rather than putting it in at the end after the peaks are stiff.
Eggs separate best when cold but the whites MUST be at room temp to whip properly. Cold egg whites won't stiffen properly as they cannot get enough air cells whipped into them when cold.
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At altitudes above 2500 feet whip the whites to soft peaks, not stiff peaks. But above 10,000...