Figure 59: meringue with orange juice
and egg white powder.
58 / 63
This technique allows realizing very tasty meringues with any juice or puree, without fat, which
would bring down the foam. Furthermore, the thickness of the juice plays a role on the final texture of the
meringue: thicker is the juice, thicker is the meringue.
III.19.4. Salty meringues:
III.19.4.1. Material and method:
Recipe of the "snow of tomato"
· 200 g of tomato juice (a couli of tomatoes with spices, cooked for 2 hours)
· 20 g of powder of egg white
· Electric robot, brand kitchen Aid ( 10 speeds)
The same method as above is applied to do this recipe of salty meringues.
III.19.4.3. Discussion/ Interpretation:
The whisked mixture rises quickly but also falls down rapidly. It is then important to cook these
meringues in the oven as soon as they are modelled. The foam is very fragile and it is difficult to give
them a nice shape.
These meringues were dried in a steam oven at 40°C before being completely cooked in the
oven. Unfortunately, they weren’t cooked enough and they fell down. Their way of cooking has thus to be
improve. However, they had a powerful taste of the tomato juice and herbs.
To conclude, the whisked solution needs to be more viscous, in order to get firmer foam. In
classical meringues, the viscosity of the egg whites is increased by adding sugar, which is hygroscopic.
An other solution could be to increase the tension force et the interface between the liquid (the mixture)
and the gas (the air). This would provide smaller air bubbles, implying a firmer texture.
It is important to know the optimum quantity of white egg powder to add to get the higher foam
volume. As a simple model, we can consider the solution as a mixture of water and proteins (ovalbumin is
the major protein in the white egg, 58 % of the total proteinsxxxii).
III.22.214.171.124. Maximal Quantity of foam made with an egg white:
We want to find the maximum volume of foam made with an egg white and addition of water.