Final answer:
The statement that frozen egg whites whip faster and to a greater volume than fresh egg whites is partially true, as freezing can affect the protein structure of egg whites, potentially making them easier to whip. However, this is not an absolute rule and results can vary.
Step-by-step explanation:
The question of whether frozen egg whites whip faster and to a greater volume than fresh egg whites is partially true. When egg whites are frozen and then thawed, some believe that the freezing process can help to break down the proteins in the egg whites, making them easier to whip and capable of reaching a greater volume. However, this is not a uniform rule and the results can vary depending on the specific conditions, such as how the egg whites were frozen and thawed. Considering the chemistry of egg whites which consist mainly of the protein albumin, it's known that the structure of albumin changes with temperature. When an egg is boiled, the albumin protein denatures due to the heat, creating a solid from the liquid egg white, which is an irreversible and spontaneous process at temperatures greater than 373 K.