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Discussion in 'Professional Pastry Chefs' started by lkklow, May 15, 2011.
Are egg white powder and cream of tartar work as same to stabilize the meringue?
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.
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.
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.
Thanks a lot, i have got what i want.