When making a recipe that calls for whipped eggs (whites, yolks or whole), one thing to remember is that warm eggs whip to a greater volume than cold eggs.
You can leave the eggs at room temperature for a few hours, or you can place the eggs in a bowl and cover then with lukewarm water (about body temperature works well) for 30-60 minutes, but keep in mind, if eggs are heated above 60 degrees C they will cook. Warm eggs are also easier to separate as the whites are more fluid when warm.
(Remember though, that when leaving eggs above 4 celcius, you may be allowing any salmonella bacteria in the egg to flourish. The incidence of salmonella contamination in eggs in the US and Canada is somewhere between 1 in 20,000 and 1 in 100,000 however, so the risk is minimal -Chris )
