What is cool to an egg white consistency?

It sounds like you're asking about how to get egg whites to a specific consistency for a recipe. There are a few things to consider:

What do you mean by "cool"?

* Temperature: If you mean "cool" in temperature, then you simply need to let your beaten egg whites cool down. This is often done after whipping them, as it helps stabilize them. You can put the bowl in the fridge for a few minutes or even just leave it out at room temperature for a bit.

* Stiffness: If you mean "cool" in terms of how stiff the egg whites are, then this refers to the consistency of the whipped egg whites.

What kind of consistency are you looking for?

* Soft Peaks: The egg whites are fluffy and form soft peaks that droop slightly when the whisk is lifted. This is good for meringues and some cakes.

* Stiff Peaks: The egg whites are firm and form stiff peaks that stand up straight when the whisk is lifted. This is good for angel food cakes and macarons.

How to achieve the desired consistency:

* Whip egg whites slowly at first: This incorporates air and helps them reach their full potential.

* Gradually increase the speed: As the egg whites start to foam, you can increase the speed of the mixer.

* Add a pinch of cream of tartar or lemon juice: This helps stabilize the egg whites and prevents them from deflating too quickly.

Tips for achieving specific egg white consistencies:

* Soft Peaks: Whip egg whites until they form soft peaks that droop slightly when the whisk is lifted. This usually takes 2-3 minutes.

* Stiff Peaks: Continue whipping the egg whites until they form stiff peaks that stand up straight when the whisk is lifted. This usually takes 4-5 minutes.

Important Note: It's important to use fresh, cold egg whites to achieve the best results. Make sure the bowl and beaters are clean and grease-free, as any trace of fat can prevent the egg whites from whipping properly.