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To stabilize the meringue

post #1 of 5
Thread Starter 

Are egg white powder and cream of tartar work as same to stabilize the meringue?

post #2 of 5

No egg white powder as you call it, is powdered albumin or simply egg white dehydrated.   Where tartar is a combo of chemicals that in most cases stops what is known as crystalzation of a product, mostly sugar, Most stabilizers are forms of gums or starches that hold the molecules of the mass together. Guava, tapioca starch , modified corntarch etc.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 5
Thread Starter 

i got one macaroon recipe which ask for egg white powder. Our kitchen do not have egg white powder then the chef replace with cream of tartar. So i wonder is egg white powder also work as a stabilizer.

post #4 of 5

If you add a lot of egg white powder it will make the meringue stronger and stiffer, but it is not classified as a stabilizer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 5
Thread Starter 

Thanks a lot, i have got what i want.

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