"Vox Humana" > wrote in message
. ..
>
> "Geoman1" <Geo1> wrote in message
> ...
>> I have a few questions if I may.
>>
>> I obtained my Great Grandmothers recipe for a meringue cake, and I wish
>> to
>> modify it or at least understand it.
>>
>> Allow me to put the recipe on here and then critique it.
>>
>> 1 Cup egg whites
>> Beat until firm
>> Add 2 cups sugar
>> Add 1 TBLS of Vanilla
>> Add 1 TBLS of Vinegar
>> Put into butter coated pans and cook like cake at 350F for one hour.
>> Layer
>> with whip cream just like a cake, chill and serve with sweetened
>> strawberries or another fruit.
>>
>> I LOVE this recipe, but left overs weep a lot in the refrigerator and I
> wish
>> to obtain a thicker cake, it shrinks and doesn't have a great amount of
> cake
>> afterwards.
>>
>> Here are some questions I pose for educational discussion.
>>
>> 1. I tried Cream of Tartar, I used one to one ratio to Vinegar. The cake
>> tasted like a dry wine! Acid taste and feeling. I reduced to 1 teaspoon
>> instead of the tablespoon and it seemed to be the same as the vinegar. Is
>> the ratio for eggs less with Cream of Tartar? I figured it was about 1/8
>> tsp to one egg white.
>>
>> 2. I beat the eggs till firm and dry and let them warm up to room
>> temperature, not using any plastic and everything is clean. But why the
>> shrinkage?
>>
>> 3. I powdered my sugar and also used granular sugar. Both had the same
>> results. I measured out the two cups and THEN powdered it and came out
> with
>> about 3-3/4 cups. Is this the correct way to do this?
>>
>> 4. What will increasing or decreasing the sugar amounts do to a meringue?
>> This is a real mind bender to me.
>>
>> 5. How can I double the amount of volume of the cake? Would doubling the
>> portions per pan do this or will it just shrink anyway?
>>
>> Thanks everyone, I guess I'm looking for scientific reasons for things
> that
>> explain the reasons for things.
>>
>> BTW, why no salt in this recipe? Doesn't salt do something chemically?
>>
>> Thanks again
>
> I think there is a problem with the method listed.
>
> First, I would separate the eggs while they are cold and make sure that
> you
> avoid even a speck of yolk. Use very clean glass or stainless equipment.
> I
> like to warm the whites to get maximum volume. You can do this by very
> carefully heating them on the stove while whisking or over a pan or
> simmering water. I would use about a teaspoon of cream of tartar. I
> start
> by whisking by hand over heat until a foam forms and then move to the
> stand
> mixer. You can do it all by hand, but it is hard to get good volume
> unless
> you are in good shape.
>
> After the soft foam forms, start very slowly adding the sugar - a couple
> tablespoons at a time. Continue whisking until the sugar is dissolved and
> then add more. Finally, add the vanilla. To get a stable foam, you can't
> add the sugar too soon or too fast.
>
> After all the sugar is incorporated you should have a shiny foam that
> forms
> a peak that doesn't curl-over. If you continue to beat, the foam will
> lose
> its shine and the volume will decrease. It will also tend to weep after
> it
> is baked.
>
> To review:
> 1: Separate the eggs avoiding even a speck of yolk
> 2: Use only immaculately clean glass or stainless equipment.
> 3: Warm the whites with the cream of tartar, beating to a soft foam
> 4: Move to a stand mixer on a medium high speed, or continue by hand
> adding
> the sugar very slowly
> 5: Add the vanilla
> 6: Stop beating when the foam is glossy and stiff peaks form. It is
> better
> to under-beat when in doubt.
>
> A weak foam will weep liquid underneath and form beads on the surface.
> Warm
> white achieve a larger volume. Over-beating wakens the foam and reduces
> volume. Adding the sugar too soon or too fast weakens the foam.
>
> I would also think that the foam would go sticky in the refrigerator. It
> seems like something that needs to be assembled just before it is eaten.
>
> You can only get a set volume from the eggs. Forget about doubling it.
> You
> can only dissolve a set amount of sugar in the whites. One cup seems
> about
> right. I wouldn't add more. The acid- either vinegar or cream of tartar,
> is an aid to stabilize the foam. You don't strictly need it, but it is an
> insurance policy. An alternative would be to use a copper bowl. You can
> add
> a bit of salt for flavor, but too much salt will destabilize the foam.I
> wouldn't add more than 1/4 teaspoon and only if you think you really need
> it - and only after you have made the cake a few times successfully
> without
> the salt.

I'm continually amazed at the rules concerning egg whites!

These are very helpful and informative suggestions, I will try the whipping
over the stove but its a flat electric type and I don't want to scratch it
:-)

We also have the kichenaid mixer, I wonder if there are copper bowls for
that? Also, maybe its me, but I honestly think the egg whites beeted better
with the old two beater type table blender my mother and grandmother use to
use. I don't think I get the volume with that kitchenaid with one beater.
Any others with a comment concerning this?

Thanks Vox for the great response.

Rich