Temperature of Egg Whites for Meringue

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So, why does the temperature of egg whites matter so much? Well, it all comes down to science. When egg whites are at room temperature, the proteins in them are more relaxed, making it easier for them to unfold and bond with air molecules, resulting in a sturdy and stable foam. It's like how a good hair day can make you feel confident and ready to take on the world.

On the other hand, if the egg whites are too cold, the proteins will be too tight and rigid, making it hard for them to incorporate air, and resulting in a dense and flat meringue. And if they're too warm, the proteins will be too relaxed and sloppy, causing the meringue to collapse and weep. It's like trying to build a sandcastle on quicksand - it's just not going to end well.

Now, you might be thinking, "Why bother with all this fuss about temperature?" Well, the thing is, when you get the temperature just right, you'll be rewarded with a light and airy meringue that's practically heavenly. It's like the difference between a store-bought cookie and a homemade one - one is just a cookie, but the other is a labour of love.

The Ultimate Guide to Eggs and Cooking with Eggs • Everyday Cheapskate