Cookbook

18
Simple eggs whites can expand up to 8 times their
size when whipped into a meringue. This expansion
occurs as air is whisked into the egg whites to expose
the hydrophilic (water loving) and hydrophobic (water
fearing) sections. The hydrophobic parts of proteins orient
themselves around the incorporated air and will continue
to do so as more whipping and air divides existing air
bubbles into more numerous bubbles, hence the resulting
foam increasing in volume. Depending on how long the
egg whites are beaten, a foam can be classified as soft,
firm, or sti.
However the air bubbles in whipped egg whites will
deflate easily over time. Gradually adding sugar to egg
whites creates a more stable foam. Sugar attracts water
which makes for a stronger and longer-lasting protein
structure by slowing the drainage of water away from the
liquid surrounding the air bubbles. The result is smaller
but more stable air bubbles.
With the addition of sugar, the whipped egg white foam
is also stable enough to be baked in the oven to form a
meringue. And how do I know if the sugar is dissolved?
Rub a little meringue between your fingers. If it’s still
grainy more mixing time required.
The Bakery Boss
™
features a new Whisk design.
With 30% more wire arms and 25% thinner gauge that
not only improves separation of egg white protein and
the introduction of air into the mix, it results in faster
dissolving of sugar.
Whipped egg white
stabilized by sugar crystals
Deang whipped egg white
without stabilizaon
water
air
sugar
More Than a Sweet Tooth.