Marängs
Marängsviss gör en alltid på gott humör! I det här klassiska receptet varvas fluffig vispgrädde med vaniljglass, banan och frasiga maränger och toppas med hemgjord chokladsås. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin a protein in the egg whites via mechanical shear.
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout.
Marängsviss
A uniform crisp texture may be achieved at home by baking at a low temperature 80—90 °C or — °F for an extended period of up to two hours. The Oxford English Dictionary states that the French word is of unknown origin. The name meringue for this confection first appeared in print in François Massialot 's cookbook of The first documented recipes recognizable as meringues are found in two considerably earlier 17th-century English manuscript books of recipes which give instructions for confections called "white biskit bread" in the book of recipes written in by Elinor Fettiplace c.
Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry bag was introduced by Antonin Carême. There are several types of meringue: the sweetened, beaten egg whites that form the "islands" of floating island also known in French as île flottante ; the partly cooked toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry featherweight meringue.
Different preparation techniques produce these results. When egg whites are beaten, some of the hydrogen bonds in the proteins break, causing the proteins to unfold "denature" and to aggregate non-specifically. When these egg white proteins denature due to agitation from beating , their hydrophobic regions are exposed and the formation of intermolecular protein-protein interactions is promoted. These protein-protein interactions, usually disulfide bridges, create networks responsible for the structure of the foam and this change in structure leads to the stiff consistency required for meringues.
The use of a copper bowl, or the addition of cream of tartar is required to additionally denature the proteins to create the firm peaks, otherwise the whites will not be firm. When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Egg whites and sugar are both hygroscopic water-attracting chemicals. Consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment.
There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.
Marängsviss Recipe (A Traditional Swedish Dessert)
The proteins are originally oriented in a tangled ball but must be uncoiled into strands; this is referred to as denaturation. There are two ways a protein can be denatured: through physical or chemical process. When forming a meringue the egg whites are beat until the proteins are denatured—a physical process. Also by beating the egg whites, air is incorporated into the protein structure creating an air—water protein mixture interface.
The friction from beating the eggs adds heat to the process, which causes the proteins to increase in elasticity. As the proteins are being stretched during the denaturation process they are also coagulating together forming a protein network. After the denaturation process the egg whites will become six to eight times their original size. If the proteins are beat for too long they will become stretched out too far and become too weak to support the foam structure.
Cream of tartar , also known as potassium hydrogen tartrate, KC 4 H 5 O 6 , is added to the egg whites before the denaturation process. Cream of tartar is an acid that is used to help stabilize and coagulate the proteins, which aids in a stronger protein network to trap air for the foam formation. Cream of tartar has a low pH to help bring the proteins near their isoelectric point to allow them to be denatured easier.
The isoelectric point is a specific pH where a molecule, in this case protein, has no net electrical charge. The electrical charge on a protein would normally hold the protein together in its coiled clump. The cream of tartar also acts as a catalyst affecting the sugar structure. Sucrose is a disaccharide made up of glucose and fructose. Cream of tartar inverts the sugar during the baking process, meaning the molecule is split into two parts containing glucose and fructose.
This prevents the sugar from recrystallizing and giving the meringue a gritty, undesirable texture. Sugar is the final ingredient that is used to help form and stabilize the foam structure. Sugar is hydrophilic , extracting water out of the egg whites.
This will lighten the protein network, allowing the foam to be stronger and more elastic. The sugar dissolves in the protein network but does not become part of the protein network.