Separate 2 egg whites from their yokes (we won’t need these yolks in the recipe), and put the egg whites in a very clean mixing bowl.
Quick note: I’ve never had an issue getting the egg whites to whip to stiff peaks straight from the refrigerator in this recipe, but feel free to bring the egg whites to room temperature before whipping if desired. Some cooks find room temperature egg whites easier to whip to stiff peaks.)
With a handheld or stand mixer with very clean beaters, beat the egg whites on medium speed until stiff peaks form, about 3-4 minutes. (See the photos above for reference.)
Another quick note: when you begin beating the egg whites, they will first become a bubbly foam, but after 3-4 minutes the egg whites will get really light and fluffy—like clouds—and stiff peaks will form. You know the peaks are stiff enough if when you take your egg beaters out of the egg whites, the peaks hold their shape and kind of lift out of the bowl with the egg beaters. (See photos above for reference!)
Set aside, and proceed quickly with the following steps. The shorter the egg whites sit the better!