Hi, I'm Karen for Expert Village. Now we're going to start by whipping our egg whites. It's important to know when whipping your egg whites that egg whites should be at room temperature. It's also important that the bowel that you're going to whip it in and the whisk that you'll use will be absolutely clean. If there is any grease or fats on the bowel or the whisk, your egg whites will not beat up properly. So here's our 14 egg whites and we'll add that in there. You could use a little bit of cream of tarter, it acts as a stabilizer for the egg whites. We'll put our whisk attachment in and we're going to whip up these egg whites until they become firm and then we'll be adding sugar syrup to that.