[pamelainaustin]

I learned this trick years ago from my gramma--you know the whites are "beaten until stiff" when you can pick up the bowl, hold it upside down and they just sit there. I always use a stainless steel bowl and let the whites come to room temperature before beating them. When you gently fold in the egg yolk stuff, use a big spatula kind of like you are digging a hole in the whites and STOP as soon as it is blended but not uniform in color.

I have only made the oopsies a few times but they turned out well.