Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.

• 蛋抽钢圈数愈多愈容易打发，螺旋型会比直形更容易。搅打蛋白的速度要从低速渐渐到中高速，如果一开始就高速搅打，那么蛋白霜体积不够大且因为泡沫过大而不稳定。