Albumin without extra charge. High whipping protein. For icing, meringue. All about meringues, meringues and egg whites

Albumin is a dry protein with increased whipping properties.

The main advantages of using dried egg whites instead of fresh ones are the speed of the technological process and the stable quality of the finished product.

Replacement factors for eggs with an average weight of 50 g:
Albumin 1kg = 316 fresh egg whites
Albumin 100 g protein powder + 900 g water = 1 kg liquid protein

Attention: Water used to hydrate powders should be at room temperature.

Method of using albumin for the manufacture of confectionery products.
Pour albumin with water (for 120 g of albumin - 1000 g of water). First, pour in a little water (30 g), mix thoroughly, continue stirring, pour in the rest of the water. After 30-40 minutes, the powder swells and you can start whipping it.
The finished mixture weighing 1120 g corresponds to the weight of 1120 g of natural whipped protein.

Preparing meringues.
For meringues, add sugar gradually, starting with the mixer at maximum speed: first in small portions, then in large portions. Then the speed of the mixer is gradually reduced and kneading is carried out at minimum speed for 1-2 minutes.
Important: Overbeating egg whites with sugar causes the mass to settle. In this case, you can add tartaric or citric acid at the rate of 2 g per 1 kg of proteins. Lemon acid will help “reanimate” the mass and the meringues will turn out fluffy.
The meringue dough should be deposited immediately after preparation onto a sheet greased and dusted with flour.
Placed meringues can be sprinkled with powdered sugar on top. This will improve the appearance of the meringues.
Meringues are baked at a temperature of 100-110°C for 20-60 minutes.
Higher temperatures lead to darkening of the top crust and poor baking of the products. This is expressed in the ductility of products when broken.
It is recommended not to bake the semi-finished product, but to dry it on the surface of ovens for a longer time. The duration of baking and the condition of the bottom crust depend on the molding method.
When depositing the dough onto a greased sheet, baking lasts 20-60 minutes. The bottom crust from contact with the sheet turns out smooth, dense, and unbreakable. A tender and fragile bottom crust is obtained by depositing the dough onto paper covering the sheets, and the baking time increases.

Protein creams - whipped, raw and custard (meringue) - are prepared as follows.

The reconstituted whites are beaten in a beater at low speed (7-10 minutes), and then at high speed, and about 15% of the amount of powdered sugar specified in the recipe is added to the whipped whites; after whipping for 7-10 minutes, the rest of the powdered sugar is added.
The readiness of the cream is determined by the ease of separation of the foam from the whisk.

Custard (meringue) prepared in a similar way, but hot boiled syrup is added to the reconstituted whipped whites during the beating process, after which beating is continued for another 1-3 minutes.
Sugar syrup is prepared in the same way as for cream glace.

Soufflé preparation technology .
Hot sugar-agar syrup is introduced into the whipped, reconstituted dry egg whites in a thin stream for 14-20 minutes and whisking continues until a fluffy mass is obtained. At the end of beating, add the prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop beating immediately.

I decided to get smart today and tell you everything I know about whites (egg) and meringues (meringue).

I'll start with technical, namely how a beautiful, glossy, airy meringue is formed from a jellyfish-shaped protein. When whipping proteins with a mixer, with each rotation of the whisk, oxygen enters the protein mass and the albumin present in the protein captures it in the form of air bubbles, large bubbles, which with each rotation of the whisk break into smaller ones, thus the number of bubbles increases until everything reaches its maximum. And if you continue to beat, the mass will begin to lose volume, since now with each rotation of the whisk the number of bubbles will not increase, but on the contrary, they will “burst”, since albumin can only absorb a certain amount of air. This means that the theory that whipping longer means more foam is not correct. Please note that here I am describing the whipping process without sugar, since adding sugar changes everything.

Sugar, used in the preparation of meringue must be clean, you must be sure that no flour, oil, etc. has got into it, since all foreign elements can compromise the final result. Although it is allowed to use powdered sugar with the addition of starch, which in turn helps maintain shape when baking meringues. The more sugar is present in the meringue, the more stable it is, that is, those same air bubbles in the albumin will not be destroyed by the sugar when whipped for a long time.

Acids: citric acid, cream of tartar (potassium hydrogen tartrate), vinegar contribute to better whipping of proteins, increase in volume and stability of the mass, and during baking they allow heat to better penetrate the proteins, promoting better coagulation, which prevents the destruction of air bubbles. In addition, acids give the meringue a whiter color.

Salt only at the beginning of whipping it helps the foam to form faster, but does not guarantee the stability of the mass and also contributes to the release of liquid from the proteins. I don't recommend adding salt when making meringue.

Exist three ways meringue preparation: French, Italian and Swiss.

Whatever cooking method you choose, the following rules should be remembered :

The dishes, as well as the whisks that will be used to beat the whites, must be well washed and free of traces of fat; to be sure, you can moisten a paper towel with vinegar or lemon juice and wipe the dishes and whisks.

You should not beat egg whites in a plastic bowl, as it may contain an invisible layer of fat that is hidden in scratches and uneven surfaces, even if it is well washed.

Proteins should be at room temperature, and not from the refrigerator. It’s time to dispel the myth that cold whites whip faster, although there is some truth here; cold whites do whip faster, but they also lose their shape faster, which affects the final result.

Some people think that if a little yolk gets into the white, it won’t whip up - this is also a myth, everything whips up perfectly. It's better to avoid it though.

If you are going to use meringue raw, that is, as a base for cream or mousse, you should pasteurize the proteins, since they contain some elements that complicate digestion, not to mention the likelihood of poisoning if the eggs are not fresh.

In recipes where it is indicated to beat the whites separately from the yolks and then add them to the dough, it is better to beat the whites with a small amount of sugar, gradually adding it as foam forms. It is very important not to overbeat the whites; the ideal consistency is a fluffy but slightly flowing foam.

Properly prepared meringue should be white or ivory, and not yellow-brown.

A well-whipped meringue mass at the tip of the whisk forms sharp peaks and does not droop.

Egg whites should always be beaten, starting with a low mixer speed, gradually moving to a faster one.

Italian meringue.

It is prepared on the basis of hot sugar syrup, with the help of which the protein is pasteurized.

60 g water

200 g sugar

120 g protein

50 g sugar

Pour water into a saucepan with a double bottom, pour in 1st part of sugar and put on fire, cook at medium temperature until the syrup reaches 115 degrees, at this stage we begin to beat the egg whites.

When they begin to form foam, we begin to slowly add the remaining sugar, meanwhile the syrup should reach 121 degrees, which means we pour it in a thin stream into the whites, continuing to beat at low speed. Beat the meringue until the mixture has cooled completely, about 5-7 minutes.

Typically, Italian meringue is used as a base for creams, mousses, semifreddo, or as an independent decoration for desserts.

Recipe using Italian Mernega:
Chocolate parfait

French meringue.

The most famous and easiest way to prepare meringue.

120 g proteins

1 g cream of tartar/a couple of drops lemon juice

240 g sugar

We begin to beat the whites (room temperature) at medium speed, as soon as foam begins to form, we begin to gradually add sugar, which we previously mixed with cream of tartar, one spoon at a time. Increase the speed and continue beating until a thick, glossy mass is formed. To check the readiness of the meringue, you need to rub a small amount of the mixture between your fingers; if grains of sugar are not felt, then it is ready.

French meringue is good for making meringues.

On a baking sheet lined with baking paper, form the meringue into the desired shape and immediately put it in the oven to bake. If you leave the meringue for a long time waiting for baking, the sugar present in the proteins will begin to turn into syrup, which will accumulate at the bottom of the meringue and subsequently they will stick to the paper during baking. The meringue may also settle and lose its shape.

The meringue should be baked at a temperature between 90-120 degrees, preferably with the oven slightly open, for 3-4 hours, the time depends on the size of the meringue. The finished meringue should be very light, crispy and melt in your mouth. If the middle is moist and sticky, then you need to continue baking, since the meringue has not dried enough. And if the meringue is cracked and yellowed, it means that the recipe contains a lot of sugar and it was baked at too high a temperature. The more sugar, the harder the meringue.

Another way to prepare meringues: preheat the oven to 160 degrees, put the meringue on, turn off the oven and leave everything like that all night, or more precisely for 12 hours. The next morning we get dry, beautiful meringues.

Swiss meringue.

It is prepared by heating proteins and sugar in a water bath.

120 g proteins

Why we need it, how to work with it, and why it is better than its analogue - fresh egg white.

First of all, let's look at the origin of the product: albumin, or dried egg white, is, as the name implies, dehydrated chicken egg white. During processing, all the nutrients and beneficial substances of the raw protein are preserved, but the risk of infection with salmonellosis and other diseases is eliminated. Albumin is a cream-colored powder, practically tasteless and odorless.

Why do you need dry protein?

Firstly, the shelf life of albumin is many times longer than the shelf life of fresh eggs, and even more so of already separated egg whites. An opened package of albumin can be stored in a dry and dark place at room temperature for a year. Closed packaging can be stored for several years completely undisturbed.

Secondly, as mentioned above, it is safe to use in its thermally untreated form. When preparing icing or French meringue, you do not have to worry about potentially dangerous microorganisms getting from the eggshell into the final product, since the albumin manufacturing process eliminates the presence of such microorganisms.

Thirdly, ease of storage, transportation and use (there is no need to store fresh eggs in the refrigerator, take into account the fragility of the shell, separate the white from the yolk before use, and so on), cost-effectiveness (you don’t need to think about where to use the remaining yolks, you weigh out exactly that much , as much as necessary).

Use of dry egg white

Albumin can be used in the same recipes that use raw protein. In the food industry, dry protein is widely used in bakery production, for making sauces, cocktails and desserts.

From a confectionery point of view, the use of dry protein is preferable when preparing air masses, since a more stable result is obtained than when using fresh protein. So, it is used to prepare mousses, meringues, soufflés, and so on.

A small lyrical digression to the word about the stability of meringue made from dry protein: once I set out two baking sheets of meringue for baking, but only put one in the oven (I happily forgot about the second one for an hour and a half of baking the first one). And at the same time, over the intervening time, the meringues from the second baking sheet have not changed at all; they were sent for baking immediately after the first batch and came out no worse than the first ones.

In modern molecular cooking, albumin is used to prepare foams, gels and decorative elements.

There are two possible ways to use dried egg whites: in powder form and in diluted gel form. To dilute dry protein and get the equivalent of raw protein, you need to add liquid in a ratio of 1:8-10. That is, the liquid should be 8-10 times greater in weight than dry protein. Many people advise diluting dry protein in liquid 10-15 minutes before cooking to better absorb moisture into the powder, but in practice I did not notice a difference in using freshly diluted protein or “settled” protein. I also don’t recommend using a blender to punch a mixture of dry protein and liquid: we don’t need extra air bubbles, but you can stir thoroughly with a spoon or spatula.

Recipe for fruit meringue on albumen

An example of using albumin is my favorite simple fruit meringues. They can be used as an independent dessert or as decoration.

To prepare we will need:

12 g albumin
110 g fruit puree (I used strawberry and passion fruit, 50/50)
110 g sugar

Place all the ingredients in a large mixing bowl, start stirring with a whisk first at low speed (to combine the products so that the albumin does not fly out of the bowl), then start whisking at medium or medium-high speed until a dense airy mass is obtained.

Place the resulting meringue into a pastry bag with the required amount for your purpose.

Powdered egg white is a universal product. Due to its properties and ease of storage, it is used in all areas of human activity related to food production - from dietary nutrition to haute cuisine.

We will talk about its composition and methods of application in this article.

Educational program

Albumin (dry - a food product obtained from fresh chicken eggs. The white is separated from the yolk, after which it is subjected to filtration and heat treatment. The result is a tasteless cream-colored powder with a fairly pronounced odor of eggs. It is extremely useful due to the unique set of amino acids that are absorbed by the human the body is almost 100%. For example, protein from meat is absorbed by less than 80%, from dairy products - by 85%.

Per 100 grams of dry protein there are 74 grams of protein, 2 grams of fat, 3 grams of carbohydrates, 326 kcal.

Protein pancakes

Based on the composition above, it becomes clear that dry egg white is an ideal food product for athletes who need a large amount of proteins. We suggest preparing pancakes with albumin, which will meet the body's protein needs:

dry protein - 75 grams;
oat flour - 20 grams;
egg - 1 piece;
- 5 grams;
skim milk - 150 ml;
sugar (honey, vegetable sugar substitute, etc.) - to taste;
salt - a pinch;
vanillin - a pinch.

Are we ready?

Stir dry egg whites in milk until smooth, add the remaining products to them. You should get a thick, viscous dough.

Heat a non-stick frying pan over medium heat.

Pour the dough into the center of the frying pan, you should get round pancakes with a diameter of 10-12 cm.

Fry the pancakes on both sides until golden brown.

Serve with honey, yogurt and fresh seasonal fruit.

Way to go for confectioners!

Dried egg white is especially in demand among confectioners, as it has better physical characteristics compared to fresh egg white - it whips better, the foam is stronger and holds sugar better. All this is extremely important when making meringues, marshmallows, souffles and other airy masses.

Albumin is also used in the preparation of macarons - it partially or completely replaces fresh protein.

The advantages of the dry product include:

stability of final products;
high sanitary level of production;
acceleration of the product manufacturing process.

Fresh raw materials can be completely replaced with dried egg whites. How to use in this case? Simply dissolve 1 part powder in 7 parts liquid, stirring thoroughly for 25 seconds, then let sit for 40 minutes. That's all - you can use it according to the recipe.

Berry meringue

Albumin is an ideal option for those who love experiments, as it will help you prepare berry meringue.

Classic meringue (Italian, French, Swiss - it doesn’t matter) does not tolerate large amounts of external additives such as berry puree or juice, since the percentage of moisture in the mass increases, due to which the consistency suffers. If you want to bake real raspberry meringue, we strongly recommend using albumin.

You will need the following products:

dry egg white - 34 grams;
water - 100 grams;
raspberries (strawberries, blueberries, currants, etc.) - 340 grams;
sugar - 300 grams.

Preparation

Preheat the oven to 80 degrees.

Line a baking tray with baking paper.

Mix water and sugar in a saucepan and place over low heat without stirring.

Grind the raspberries into a puree and rub through a sieve to remove the seeds. We recommend that you do not skip this step, as the seeds may interfere with eating.

Bring the syrup in a saucepan to 121 degrees.

Add dry egg white to the mashed berries and start beating the puree.

With the mixer running, carefully pour the boiling syrup into the bowl. Beat the syrup until stiff peaks form.

Place the resulting berry mass in a pastry bag and pipe the berry meringue onto baking paper.

Bake for 2-2.5 hours - it should be evenly dry.

Cool completely and decorate with powdered sugar if desired.

Raspberry meringue can be used as an independent treat or as part of a dessert. For example, use berry meringue when creating - complement the protein base with fresh fruit and buttercream.