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Egg whites and sugar are the absolute minimum, but many people also add a squeeze of lemon juice or a small amount of cream of tartar, because acids help the egg white whip more easily.

The important things to remember are that egg whites are hard or impossible to whip if anything fatty -- including bits of yolk -- get in, so be careful when separating them. Also, they'll whip more quickly if they're brought to room temperature first.

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