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When beating egg whites to make a meringue why is sugar added one tablespoon at a time?
Wiki User
∙ 12y ago
When egg whites are beaten, some of the hydrogen bonds between protein structures begin to break, leading to the unfolding of the protein's structure. Adding the sugar in small quantities allows for complete hydrogen bonds to form between the sugar molecules and the newly exposed peptides.
Likewise adding too large a quantity of sugar at a given time will rapidly thicken the mixture's viscosity which will prevent air from properly mixing in with the compounds in order to fluff up and also increase the energy of activation required to break down the remaining hydrogen bonds between the proteins in the egg whites.
The hydrogen bonding between sugar molecules and the newly exposed peptide chains leads to a change in the structure of the mixture leading to the "stiff" consistency required for meringues. Cream of tartar is required to additionally denature the proteins and aid in the structural rearrangement.
Basically it's so the egg whites don't deflate.
Wiki User
∙ 12y ago
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Can you over beat meringue?
Yes, absolutely. Typically for meringue you want to beat the egg whites to soft peaks. Over beaten whites will sort of deflate and the resulting meringue will be tough. Sometimes you can rescue your over-beaten whites by adding another egg white. A little bit of lemon juice or cream of tartar added to the eggs before beating will make them more stable.
What is the mixture of egg whites and sugar Called?
Meringue is baked sugar and egg whites. Sometimes Cream of Tartar or Cornstarch is added as a binding agent.
What can you do when meringue won't fluff?
The most common reason egg whites and sugar will not for stiff peaks is that a bit of egg yolk or oil has come in contact with the egg whites. If the bowl and beaters have a residue of oil from a previous use, that is enough to prevent egg whites from stiffening. Another possibility is that the sugar was added before the whites were partially beaten, or that the sugar was added all at once instead of gradually.
Why are corn flour and plain used in lemon meringue pie?
One is for the pastry the other for the filling. Plain flour makes pastry corn flour thickens filling and can be added to the meringue to stabalise it but that is not essential
What is pastry cream mixed with meringue?
No. Meringue is made of whipped egg whites and sugar. Because any trace of oil or fat will cause egg whites to fall, and because whipped cream is very high in fat, the two toppings cannot be combined. Correction: Yes they can, but you must use a "cooked" meringue such as Italian Meringue. Each is made separately, then fold the whipped cream into the meringue until it is fully blended. As for the two not being able to be combined, that is incorrect. Butter is also very high in fat content but butter (and sugar) is added to Italian Meringue to make Italian Meringue Butter Cream frosting.
How do you thicken a meringue mixture?
There isn't really any way to fix runny meringue after it's been prepared, but for thick meringue from the start, follow these instructions.1) Beat three egg whites (room temperature) until foamy.2) GRADUALLY add 6 tablespoons of sugar, beating until mixture is glossy and stiff.3) Add 1 pinch salt and 1 teaspoon vanilla extract*.4) Slowly pour in the 'cold cornstarch' mixture**, beating vigorously for several minutes.This creates a fluffy, thick meringue that's perfect for any pie.* - Orange zest/juice or lemon zest/juice can also be added instead of vanilla as a flavor enhancer.** - I was taught to always add this 'cold cornstarch' mixture, because it works as a sort of "stabilizing agent". It's very simple to create. Just mix 1 tablespoon of cornstarch with 2 tablespoons cold water. Add one half cup boiling water, and then simmer until thick and clear. Let cool completely before adding to meringue.
Will meringue power added to sugar and water harden or soften it for panoramic sugar eggs?
Adding meringue power to sugar and water hardens it for panoramic sugar eggs.
Should you refriigerate lemon meringue pie?
I assume you agree asking about pie that is made from lemon flavored made from scratch pudding containing eggs in the filling and in the Meringue. Unless pasteurized eggs are used the meringue may contain bacteria harmful to humans. To have a beautiful mounded meringue with only the peaks turning light brown, the interior of the meringue is not cooked to the necessary 165 degrees F. Although the lemon in the filling increases the acidity compared to other cream pies, Unless the pie is consumed within 4 hours of preparation, it should be refrigerated. If you left the egg whites out of the refrigerator to warm because they will then whip to a greater volume, All that time out of the refrigerator counts as part of the 4 hours. The USDA says it is necessary to refrigerate cream pies such as your Lemon. When cooking only for your own family or a few guests, the more lenient standard of 4 hours at room temperature is used. Refrigeration can greatly decrease the quality of your pie. The filling may become too stiff and rubbery. The Meringue will suffer from the humid environment causing syrupy droplets. I love lemon meringue pie. I buy pasteurized eggs (available in the shell), prepare the crust ahead of time, and measure all the ingredients. Then I can successfully prepare the pie very close to serving time.
How do you keep pie crust from pulling away from filling?
Before baking the pie, make sure the meringue is spread over the filling all the way to the crust and over the inside edge of the crust. If it isn't anchored to the crust, it pulls away when it's browned. Be sure the oven is hot enough to brown the meringue quickly - you're putting the pie into the oven to brown the meringue, not to "cook" anything. Additionally, according to Alton Brown, when the meringue is spead, the filling must be hot. He says this will cook the meringue slightly. If the filling is cool, a layer of water forms in between and the meringue slides around. Answer: Forgive me but Alton Brown is incorrect. The statement "when the meringue is spread, the filling must be hot. He says this will cook the meringue slightly." Is scientifically inaccurate. Hot filling is what causes the sugar in the meringue to liquefy when condensation occurs due to the heat. The filling must be cooled first. Then, the meringue, when made should incorporate cream of tarter which is often left out during its preparation. This stabilizes the mixture and prevents the egg whites from separating. Also, excessive whipping can cause the meringue to separate, as does an inaccurate amount of sugar added to the egg whites. Here is a recipe for meringue: Rule of thumb: one cup of sugar for every 3 large egg whites. (for medium sized eggs, use four eggs and for jumbo sized eggs, add ¼ cup of sugar) Rule of thumb,: 1/4 teaspoon of Cream of Tartar for every 3 egg whites. (for meringue only) Egg size in this case doesn't matter. 1 teaspoon of vanilla for every cup of sugar. The whipping time varies. Room temp, size of eggs and speed of mixer are dependent on how fast the eggs whip. Always start on a low speed until the eggs start to foam. Then finish on medium speed. High speed on the mixer causes the egg whites to separate and the formation of the meringue can occur too quickly and control of the meringue is lost. The idea is to slowly incorporate air into the mixture, not breaking down the egg whites. The chemical properties of the sugar are what "cook" the egg whites. Not heat. During the browning stage of the meringue, the oven will tend to cause the sugar to further absorb the moisture from the eggs and cause it to become "syrup-like" Low temps on the oven are the culprit. Pre-heat and set your oven to "broil" then place the pie on the shelf lowest to the heating source. With the door open, watch the pie brown. It only takes a minute or two to do so. If you have to, rotate the pie for even browning and quickly remove it. Allow it to cool to room temp before putting it in the fridge. In a professional kitchen, I some times use a propane torch to brown the tops, but it takes a skilled hand. Source: La vie du Boulanger, Marcel Neau cir;1984
When a tablespoon of salt is added to a cup of water why does it eventually dissolve?
the polar nature of the water
Why is a tablespoon of egg white added at the start of making a chocolate mousse?
So it will "froth". That is what the egg white does for it.
Is egg white being heated a physical or chemical change?
Beating egg whites to make then stiff it is a physical change. The proteins forming the substance of the egg white are complexly folded molecules and the beating causes them to partially unravel. as they do this they can form a net which can capture tiny pockets of air which increases their volume and makes them appear white. This physical change will partially revert if the beaten whites are left to stand for too long before cooking.
