Day 134. Eleven egg-whites foaming

In December 2012 on December 24, 2012 at 8:40 pm


On the 11th day of Christmas, ScienceforLife gave to me:

*Today I baked my first meringue, and hallelujah what a success! The whites from eleven eggs were whisked briskly in a metal bowl to introduce air bubbles; I was looking for the ‘soft peak’ stage, in which amongst the egg proteins the somewhat ‘coarse bubbles are still lubricated by plenty of liquid’. The addition of caster sugar made the ‘fragile egg-white foam into a stable, glossy meringue’ (quotes here are from Harold McGee’s On Food and Cooking: The Science and lore of the Kitchen). I spread my concoction into a large rectangular shape, and then baked in an oven for a brief 20 minute spell. This rendered the outside crisp and slightly brown, and the interior still relatively moist. Tomorrow I shall line it with passionfruit, paw-paw, rasperries and bananas along with sweetened cream, creme fraiche and mascapone, then roll and slice to create individual serves of summery Christmassy crunchy proteiny explosions of sweetness. Science is life!

[image thanks to Annie Mole on flickr]


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