Dumb question from a rookie baker: No stiff peaks when whipping egg whites
8 egg whites from room temperature eggs, add 1/2 tsp cream of tartar, use electric beater to make light and foamy, slowly add 1/4 cup sweetener (Swerve) and then beat for the rest of your life or until stiff peaks form. Still beating. What am I doing wrong. Many thanks in advance for any guidance.