I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form:
- Crisp shells will a uniform texture throughout.
- Crisp shells with a gooey texture in the middle.
- Gooey, marshmallow like shells.
What are the variables and ratios that predicate the type of shell predictably (e.g. temperature, time, source/type of heat, and sugar:egg ratio)? What mechanics are involved to determine the result?
Best Answer
I recommend watching Egg Files VII - Good Eats. It is an entire episode on meringue. http://www.youtube.com/watch?v=TmIuFX3x_ik
Important factors affecting the result:
Alton Brown explains how to make three types of meringue: french, italian, and, swiss.
Here are a tidbits of info from that episode:
French Merigue
The low temperature means the meringue dries out slowly. The outside becomes dry (crisp) first, and since the temperature is dropped before water inside can escape the inside becomes soft and moist.
The acid from the vinegar helps the structure of the foam (note: new eggs are slightly acidic, so use new eggs for meringue).
The corn starch prevents any liquids from seeping out.
Swiss
whip on high
These meringues were poached
These meringues becomes very gooey inside. Note: Hot water can dissolve more sugar than cold water. Sugar keeps water in the final product.
Italian