Meringue is commonly used in various dessert recipes. The formation of meringue is created via the blending of liquid protein from raw egg whites, whipping creams and chickpea liquid and air from the atmosphere. The stability of the meringue may be affected due to the ingredients that are available and the additional acidic contents added to the protein mixture. One common acidic addition is cream of tartar and vinegar. The cream of tartar is also known as potassium bitartrate which is a potassium acid salt of tartaric acid that has the ability to break the protein component and stabilize the meringue. In this study, we examine how the different protein, fat and acidity components control the meringue’s stability. The procedure includes the exactly similar volume of room-temperature mixtures of egg white, whipping cream and chickpea solution are mixed with different amount of cream of tartar and vinegar. As the result, the stiff meringue forms faster with egg white and chickpea liquid. However, the whipping cream takes longer to form the stiff meringue. The meringue’s stability is promoted depend on the protein, fat and acidity ratio.  In future experiments, we hope to use NMR spectroscopy to examine the physical and chemical properties of molecules present in egg white, whipping cream and chickpea solution.  <br/>

Determination of the effect of meringue under different conditions

253rd National Meeting (2017)

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