So, I am making soufflé and I find that, of course, the worst part is the whipping of the whites. Lots of pocket gizmoes for whipping creak for Latte cups and other uses for the coffee world. I don't "do" coffee. But, I wonder, can we use it to make our meringue? Is there a way to take egg whites and blend them to the froth stage. An electric meringue machine, as it were<G> So, guys, let's think on this. what would we need to make this happen?