Liquid egg whites beat to stiffen?

Liquid egg whites can be beaten to form stiff peaks or firm, glossy mounds. This process, known as whipping or beating, introduces air into the egg whites and causes the proteins in the whites to denature and form a stable foam. The beaten egg whites become viscous and hold their shape when a whisk or spatula is lifted, indicating a stiff consistency. This property makes them useful for various culinary purposes, such as meringue, soufflé, and angel food cake recipes.