Factors affecting the stability of Meringues

The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and dry) etc.


Factors affecting the stability of Meringues are as follows:

  1. Only absolutely clean and dry bowls preferably ceramic, glass or stainless steel to be used for making meringues.
  2. Fat inhibits foaming.
  3. Mild acid like lemon juice or cream of tartar helps to foam.
  4. Egg whites foam better at room temperature.
  5. Do not overbeat egg whites for they will look dry and curdled.
  6. Sugar makes the foam stable, but it can also cause weeping because of the absorption of water.
Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

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