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From: Sarah Phillips
Remote Name: 216.179.1.128
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YIKES !! I know how you feel. My mother used to make the most billowy beaten egg whites with such ease. After she passed away, I said to myself that I should have paid greater attention -- I was lost !! I taught myself the right way, which I pass on to you.
I have lots of tips on: http://baking911.com/howto_egg_whites_beat.htm. Make note of using room temperature egg whites, grease-free bowls and beaters, etc. It's all there. Follow my steps and tips and let me know what happens.
BUT, one of the most important and overlooked step is to build a good egg white foam -- which will grow through continuous beating. I like to think of beaten egg whites as a whole pile of delicate soap bubbles -- have you ever blown bubbles with a plastic bubble pipe ? I used to love to build up a pile of air bubbles, which is what you are doing when beating egg whites. The air bubbles later expand in the oven and cause your cake or recipe to rise.
At the beginning of beating, it is done slowly and sugar is not added yet because it will disturb the delicate foam. But, salt and cream or tartar are added because they help to STRENGTHEN it. Then, the sugar is added very slowly after the foam is created which STABILIZES them and at this point it is called a meringue.
You can easily deflate a foam during the folding step. Just think -- if you take that mass of soap bubbles and handle them harshly, they break. If handled delicately, you can make them fly in the wind. When folding the beaten eggs whites, think of yourself taking delicate soap bubbles and trying to mix them into a batter or combine with flour without popping one!! I have some great folding tips with photos, which I know will help you: http://baking911.com/howto_fold.htm
I have step-by-step information, with photos, on how to make an Angel Food Cake, which walks you through the whole process. http://baking911.com/cakes_angel_stepbystep.htm
Let me know if this helps!