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Folding egg whites into a cake batter for an angel food cake shown here , a souffle or extra fluffy waffles takes a little practice but is completely worth it. Keep in mind that care must be used to keep from over mixing the egg whites and losing the benefits of their fluffiness. To fold in egg whites, start by separating the whites from the yolk and allowing them to warm at room temperature. Next, mix the egg whites at a medium high speed with an electric mixer until they are uniformly white and fluffy. Finally, using a large spatula, cut a path down the middle, turn half the mixture over onto the other half, and repeat. To create this article, 16 people, some anonymous, worked to edit and improve it over time.