Copper Bowls

These bowls are the best for whipping egg whites because a chemical reaction takes place that helps to stiffen the whites as they are being whipped.

You don't have to have a copper bowl and can use pretty much anything -- glass or stainless steel is best. Using a pinch of Cream of Tartar will help to mimic the reaction between the copper and egg whites.

The most important thing is that the bowl be very clean and nothing in the egg whites or they won't stiffen.

Dr. Gourmet Recommends:

This is a good quality, inexpensive copper bowl.

There are much better bowls made with heavy copper, but as much as you might use one, this $35.00 version should be more than adequate—unless you really wish to leave a cherished copper bowl to your grandchildren.