Factors affecting meringue crispness
I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form:
- Crisp shells will a uniform texture throughout.
- Crisp shells with a gooey texture in the middle.
- Gooey, marshmallow like shells.
What are the variables and ratios that predicate the type of shell predictably (e.g. temperature, time, source/type of heat, and sugar:egg ratio)? What mechanics are involved to determine the result?
Best Answer
I recommend watching Egg Files VII - Good Eats. It is an entire episode on meringue. http://www.youtube.com/watch?v=TmIuFX3x_ik
Important factors affecting the result:
- temperature
- amount of sugar
- how the sugar is incorporated
Alton Brown explains how to make three types of meringue: french, italian, and, swiss.
Here are a tidbits of info from that episode:
French Merigue
- add pinch of salt to egg whites
- whip egg whites,
- add sugar slowly until dissolved
- add vanilla extract
- add cornstarch and vinegar
- bake, then turn off oven and wait 3 hours with oven door ajar low temperature 250 degrees fahrenheit
The low temperature means the meringue dries out slowly. The outside becomes dry (crisp) first, and since the temperature is dropped before water inside can escape the inside becomes soft and moist.
The acid from the vinegar helps the structure of the foam (note: new eggs are slightly acidic, so use new eggs for meringue).
The corn starch prevents any liquids from seeping out.
Swiss
- add pinch of salt to egg whites
- dissolve sugar in egg whites
- whip on medium while heating (Alton uses a hair dryer!)
- wait until the temperature hits 140 degrees fahrenheit
- kill heat
whip on high
These meringues were poached
These meringues becomes very gooey inside. Note: Hot water can dissolve more sugar than cold water. Sugar keeps water in the final product.
Italian
- whip egg whites with a litle salt and vanilla extract
- make hot sugar syrup with sugar and corn syrup
- slowly drizzle syrup into foam while mixing
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Quick Answer about "Factors affecting meringue crispness"
The higher the sugar content, the more effective the evaporation of moisture, and the crisper the baked meringue will be. Baked at too low a temperature and/or for not long enough. In an under-baked meringue, the moisture within the mixture has evaporated too slowly and/or too much moisture remains in the mixture.What are the factors affecting the stability of meringue?
The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and dry) etc.Why are my meringues not crispy?
Usually, they are supposed to bake at low temperatures for a longer amount of time, which dries out the meringues and allows them to develop a fluffy, crunchy texture. What is this? If you are baking your meringues at the wrong temperature or for the wrong amount of time, they will become chewy.Why is my pavlova not crispy?
There is no crisp shell. This happens because the pavlova is weeping. The liquid that's seeping out of the pavlova is causing the pavlova crust to get soggy. Baking the pavlova on a high humid day can make it become soft and sticky to the touch too.How do you make meringues stay crispy?
To store: Place baked hard meringue in tightly sealed container, with waxed paper between layers. To re-crisp: If stored hard meringues lose their crispness, bake in 200\xb0F oven 15 to 20 minutes.Science: The Magic of Meringue—Why Timing Matters When Whipping Egg Whites and Sugar
More answers regarding factors affecting meringue crispness
Answer 2
Weather is also a factor. Meringues go crispier when it's a dry cool day out. (High pressure). Don't even bother trying on a low pressure foggy day.
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Images: Katerina Holmes, Scarlett Syu, Ylanite Koppens, cottonbro