Go to the Article: Science of Meringue
This article suggests that it's possible to overwhip plain egg whites, but the addition of sugar (eg sugar syrup) helps prevent this. But the video of Grant talking on the Macaron Cookie Base page says the opposite: that you can't overwhip the plain egg whites, and once the sugar is added you can.
What am I missing?
I'd just like to point out that while I trust you guys when you say adding acid to the copper bowl wont help. The reason you give "the copper will instead bond with the acidic hydrogen ions and the two strategies will negate each other" doesn't make sense from a chemistry point of view at all, I've never heard of Copper bonding to hydrogen ions. All I imagine happens is that the acid will increase the amount of copper leeching from the bowl into your meringue.
You can over whip both plain and sugared egg whites. It's just easier to do when sugar is added because the liquid is more viscous and so it's easier to whip in too much air. Adding sugar stabilizes the foam, but also makes it easier to overwhip.
Good point. We just updated that part to be clearer and more accurate.
Would be good if this recipe included the plain meringue recipe, especially the cooking bit
why is there no video or recipe in this one? it only talks about merengue and how important it is for macarons ... i wanted to see how its made and everything.
There is no recipe here because it is talking about the science behind the meringue. If you want the recipes, and any videos they have chosen to make (there are several recipes up on their site that they have chosen not to make videos, this is their site, they can do what they wish) perhaps you should go to the actual recipes for the macaron cookies instead of complaining that there is no video or recipe at a page explaining the science of meringue.
nice
Any pointers for stabilizing egg whites/meringue for savory applications? I assume copper bowls and cream of tartar...
Also, what effect does salt have on the stability as it typically causes moisture to be released with most foods (hyper- vs hypo-tonic sides of membrane equilibrium)? I only ask as water-soluble salts are often used as viscosity increasers with water-based cosmetic emulsions...
Two disappointing statements in this article:
1) not all powdered sugar contains 10% cornstarch. The most common one (in the southeastern US at least) has 3%. Maybe you meant "may contain up to 10% cornstarch..."
2) this proposal is completely illogical: "Aging egg whites allows moisture to evaporate... The best way to do it is in your fridge (inside the shells or in a sealed container)." You think the best way to get moisture to evaporate is to put them in a sealed container? Your point is valid that they can be kept in the fridge rather than room temp, but they need to be able to breathe to lose water. They will lose moisture slowly in their shells, but an open container is much faster.
How long is suggested to age the eggs in the fridge?
