Stiff peaks, this way.

The key to getting stiff egg whites, and fast? This bowl right here. It’s copper through and through, so it’ll help prevent over-beating, keeping your meringue glossy and firm. Plus, it’s got a round shape that lets you tilt it every which way (and helps incorporate air, too). Top it all off with a trusty cast-iron handle, and you’ve got a real miracle worker on your hands.