What You Need to Know
Egg white proteins (ovalbumin, ovotransferrin) denature under shear forces, forming a protein network that traps air. Sucrose inhibits over-coagulation by competing for water molecules and increasing viscosity.
Creates light, crisp structures for desserts like vacherin or dacquoise, with distinct dry texture.
Key Parameters
Temperature
95°C
80°C - 110°C
Time
2 hours
1 hour - 3 hours
Equipment
Copper bowl (reduces sulfur bonding)Balloon whiskParchment paperConvection oven
Steps
- 1.
Vacherin (France): Provides structural base for layered cream/fruit desserts
- 2.
Dacquoise (France): Creates nut-meringue layers for gateaux
The Science
Primary Reaction
Protein denaturation (non-thermal)