What You Need to Know
The technique involves heating egg whites and sugar to create a stable emulsion through the formation of a complex network of proteins and carbohydrates.
This technique is unique to Italian cuisine, where it is used to create a variety of meringue-based desserts.
Steps
- 1.
Zuccotto (Florence): Structural support for dome-shaped dessert
- 2.
Baked Alaska (France): Thermal insulation layer
- 3.
Pavlova (Australia/New Zealand): Crispy exterior with marshmallow interior
The Science
Primary Reaction
denaturation