Beating egg whites cold vs. warm - Japanese cheesecake
I've always heard beat egg whites at room temperature, but cream when it's cold.  I was only able to find one study that included this information.

According to Miller and Vail 42 the whipping temperature of the egg white affects its foaming capacity and stability. Beating egg whites at room temperature (70–80 °F/21–27 °C) resulted in improved whipping quality, more stable foams and tenderer cakes with greater volume than egg whites beaten at lower temperatures.38, 42 Conversely, beating egg whites (to the soft peak stage) at 2 °C or 22 °C did not show any significant difference in the time needed to achieve such consistency nor in the final volume of the cake

Essentially colder eggs tend to be less stable when made into meringue, but shouldn't take a significantly different amount of time.  They go on to say that if you're using an electric mixer it probably doesn't matter as much.

McGee6 recommends using eggs at room temperature but also states that eggs kept under refrigeration warm up while beating and will whip just as well, especially when using electric mixers.