Hello, I've been baking cheesecakes and whipping the egg whites. Some recipes call for either soft or firm egg white peaks.
Is one better than the other?
I think it would depend entirely upon your recipe. For a cheesecake, I would think that the whites should peak but not be so stiff they could not be folded in with the other ingredients, sort of in between soft and stiff peaks. You must be making the Japanese style soft cheese cake. I have yet to try it.
killer_katdoogan, if you want to reply, just start a new post referring back to this one.