Use a whisk, mechanical eggbeater, or power mixer to beat the egg white (s) until they are stiff but not dry-looking. The best kind of whisk is one with a narrow wire-wrap handle - the cheap kind! Tilt the bowl if practical, tilt the whisk wires to lay into the pool of egg white, and spin the little whisk handle between your palms to rapidly drive air into this light liquid without exhaustively flapping your arm.