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The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white ...
The amount of sugar has a large impact on the overrun and stability of the foam. When sugar and egg whites are whipped together, a meringue is formed. If the amount of sugar is less than or equal to the amount of egg whites, a soft meringue is formed. A stiffer meringue is formed when there is more sugar than egg white. [8]
Meringue (/ m ə ˈ r æ ŋ / mə-RANG, [1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin, [2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
4 large egg whites. 1/2 cup (100 grams) granulated sugar. 1 1/2 teaspoons vanilla extract, optional. 1/4 teaspoon kosher salt. 1 (14-ounce) bag sweetened shredded coconut (about 5 1/3 cups)
In 1968, the American Heart Association (AHA) recommended consuming no more than three egg yolks per week in order to reduce cardiovascular disease. A back-and-forth battle followed about whether ...
The product itself consists of a small round shortbread base covered with a hemisphere of Italian meringue, a whipped egg white concoction similar to marshmallow. [36] As this soft white fondant is based on egg white rather than gelatine, it is much more delicate than marshmallow. [37]
In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage. [23] In the Italian, egg whites are whisked with hot sugar syrup to form a meringue.
Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent [ 18 ] or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar.