To stabilize the meringue

3
10
Joined May 15, 2011
Are egg white powder and cream of tartar work as same to stabilize the meringue?
 
5,516
186
Joined Apr 3, 2010
No egg white powder as you call it, is powdered albumin or simply egg white dehydrated.   Where tartar is a combo of chemicals that in most cases stops what is known as crystalzation of a product, mostly sugar, Most stabilizers are forms of gums or starches that hold the molecules of the mass together. Guava, tapioca starch , modified corntarch etc.
 
3
10
Joined May 15, 2011
i got one macaroon recipe which ask for egg white powder. Our kitchen do not have egg white powder then the chef replace with cream of tartar. So i wonder is egg white powder also work as a stabilizer.
 
5,516
186
Joined Apr 3, 2010
If you add a lot of egg white powder it will make the meringue stronger and stiffer, but it is not classified as a stabilizer.
 

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