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"What
does salt do to a meringue mixture?"
Dear
Anne and Sue,
I would like to know what the addition of a pinch of
salt does to a meringue mixture?
—Diane, Australia |
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Hi Diane,
Thanks for checking in from the other side of the world!
When we think of meringue and Australia, we also think
Pavlova, a favorite dessert of ours!
For those not familiar with meringues, they're made primarily
of beaten egg whites and sugar. Before beginning, allow
the whites to stand at room temperature for 30 minutes
so they will reach their full volume during beating. During
beating, the egg whites first form a froth, then turn
into a thick snowy foam as sugar is slowly added. Sometimes
cornstarch, vinegar, or cream of tartar are also included.
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Depending on the amount of sugar included and the way
it's baked, the meringue can be hard or soft. Some meringues
are shaped to form a large base that becomes a showcase
for fruit and whipped cream, called Pavlova, the dessert
we referred to above. This dessert was created in the
l920s to honor the great Russian ballerina, Anna Pavlova
and her visit Down Under. Others become cookies, pie
toppings or individual meringues, served with a soft
filling or fresh fruit.
But your question as to the purpose of salt in meringues
is a good one. The addition of salt to the beaten egg-white
mixture is primarily for flavor. But it's been found
to have two other effects on meringues as well. But
it's been found to have two other effects on meringues
as well. First, salt promotes the coagulation of proteins,
which means you have to beat the egg whites longer to
unwind the bunched up (coagulated) protein strands and
stretch them into the thin films that encase air bubbles
and create foam. Second, if added too early, it decreases
the stability of the beaten egg whites, which in turn
weakens the protein network that forms the structure
of the meringue.
In practical terms, if you must use salt in a meringue,
add it after the egg whites are beaten and the meringue
has formed. It's doubtful, however, that you would miss
it. We often omit salt when we make meringues.
We're already looking forward to fresh fruits topping
magical Pavlovas, as spring and summer come to our part
of the world.
Regards,
Anne and Sue
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