By aerating almost any application of baking that calls for such method, the end product is almost always going to be more delicate if done properly.
Here are a couple of tips I learned in Culinary school on how to beat egg whites:
Use clean utensils (of course right).
let the egg whites come to room temperature (OR you can let a blow torch "lick" the outside of the bottom of the mixing bowl while the machine is running to raise the temperature of the stainless steel bowl or glass to body temperature, 'No hotter', this is how confident experienced professional bakers do it).
Once you start to whip the egg whites, don't stop unless to briefly check the consistency of the product (soft, medium, or hard peaks).
use can also use a 1/2 tsp. to 1 tsp. of cream of tartar to every 5 to 10 oz. (weight) of egg whites, to help facilitate the whipping process as well as the structural integrity of the final product.
If you are trying to incorporate sugar, at approximately the halfway point of whipping the egg whites (this will take experience to know when this is) add the sugar "slowwwly" (literally a light dusting along the sides of the mixing bowl as the machine runs until almost the end of the process).
Also by the way, each egg white of a large egg should weight just about 1 oz. (weight) and the yolk is about 0.66 oz. also weight.
Now to help answer your question:
In school I also learned a saying called "Mise en place" which in French (depending on the dialect) means: "Everything in it's place." I say this because, before you invest all your undivided attention into the process of whipping those egg whites. You are going to want all of your other processes/tasks/steps in the recipe to be complete and ready (in their place) preserving as much of the whipped egg whites as possible.
Next and probably the most important (if you're already skilled at whipping egg whites) is; the process of folding the whipped egg whites into the other part of your recipe.
Here is a link to www.craftybaking.com that explains how this is done.
I hope some of this information is useful and helps you out in the baking department.