To stabilize the meringue

Discussion in 'Professional Pastry Chefs' started by lkklow, May 15, 2011.

  1. lkklow

    lkklow

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    Are egg white powder and cream of tartar work as same to stabilize the meringue?
     
  2. chefedb

    chefedb

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    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. lkklow

    lkklow

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    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.
     
  4. chefedb

    chefedb

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    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.
     
  5. lkklow

    lkklow

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    Thanks a lot, i have got what i want.