Why is Italian meringue so stable
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- Опубліковано 2 гру 2022
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These were my thoughts but you’ve gone and proven it. I imagined the sugar being deprived of moisture then being stretched out like millions of silk strands through the protein of the egg whites. [edit] -Apparently- Evidently I wasn’t far off. 😊 Thanks.
Yeah I cant be absolutely certain but I was imagining the same thing - like a flexible framework
That’s a beautiful image :) millions of silk strands 🤍
So beautiful 💗
That's also how to make divinity, oh yum!
I’m lovin the science you show us in baking 🔬🤓🥰
all baking is science.
🤓
@@abbyz13 but not all bakers are showers
I started preferring Italian meringue once I realized I didn't have to constantly stir the syrup as it heats up. I love it since it's basically marshmallow fluff.
In fact you should absolutely not stir the syrup, because that could cause crystallisation. Instead you can just give the pot a swirl
Never stir sugar when making syrup or caramels
@@scimmed9012 Some of the recipes I've seen for making pralines say to stir the caramel constantly while cooking to prevent crystalizing. I learned months later adding a tick of corn syrup does the same thing.
@@Nikki0417 never ever stir, will make it crystalize, to stop it from crystalising you should periodically brush the sides of the pot with water. If you notice some hot spots you should swirl the port gently then brush the sides with water source: I'm a chef
Thank you for helping me understand so much about baking!
The method matters too.
The problem I found with the traditional method of making both these types of buttercream is having to introduce the butter into the meringues and just like hoping it doesn’t break haha. I remember learning this at pastry school and thinking how a very unstable method it was. The method I’ve used in real life at my work to make Swiss buttercream has been one that first uses a base of simple buttercream (so your butter, shortening, powdered sugar) and then you FOLD your Swiss meringue into that mixture. Very fool proof method and the buttercream is super stable! No adding chunks of butter in slowly at a time.
I'll probably need a recipe for that
Her mom: I want my daughter to be a baker
Her dad: No, she will be a scientist
Meanwhile her:
Lucky for us. 😁
Baking is a science
in order to be a good baker you need a good science background. Doesn't looks like so but if you aren't carefull with some pastries you can actually make them very toxic (specially the more modern ones with all the crazy colors and flavors)
@@user5214 no it’s not. It’s an art, I know it’s often compared to chemistry but it’s not an empirical study (ie repeatable and objective). There is some chemistry that it can benefit from, especially with molecular gastronomy and some other more modern cooking, but it’s not necessary
@@eileenkelleghan680 well that’s still very modern baking. Baking wholly predates chemistry (and even alchemy), it can benefit from some knowledge of chemistry, especially if what you say is true, but for the vast majority of baking it’s not necessary
Thank you for sharing this. It totally makes sense. I always use Italian Meringue Buttercream vs Swiss because I don’t like using a Bain Marie and stressing about overcooking or scrambling the eggs 😝 With Italian, I can do other things while mixing the meringue and waiting for the sugar water to come to temperature. 😃
Ah that’s so interesting! Bakers usually tell me the opposite, that they don’t like stressing about the sugar syrup for an Italian. I bet yours always comes out great if you have a natural ability for it :)
Same here. I scrambled the egg whites one time while making Swiss meringue and that was it for me. 🤣
@@Nikki0417 😂 It must have been yummy scrambled eggs 😝
Same here I made Swiss meringue once and it was an epic fail. Italian meringue on the other hand is soo much more well behaved…my go to buttercream
@@Sugarologie haha facts. As a pro I always made a type of Swiss buttercream. Mine consists of making a base of simple buttercream first (powdered sugar, butter and shortening) which gets whipped up first. Then I make a Swiss meringue and whip it up till cool and shiny. Then I fold the Swiss meringue into the simple buttercream. It’s very fool proof method and the buttercream is very stable 👍 (we increase the shortening ratio if we need the buttercream to put in harsh temps like outside for a pool party)
Thing is with this logic of water content, Italian meringue should be the one with thinner texture because it actually contains more (not less) water. In contrast, Swiss meringue does not have any added water since sugar is directly dissolved into the egg white. The degree that the sugar syrup itself is cooked to is only relevant in determining the leftover amount of water as the property of sugar doesn’t change in that short amount of time at that temperature (i.e. no chemical reaction such as the formation of inverted sugar).
The reason Italian meringue is thicker is probably because of the temperature the egg white is cooked to - it reaches much higher than the standard temp Swiss meringue is cooked to. Theoretically, if you cook Swiss meringue to a similarly high temperature, you should get the same (or even thicker) consistency, although you risk creating lumps of egg white due to the lack of vigorous whisking found in the Italian meringue method.
Much of the water is evaporated while making a syrup in Italian, leaving behind non-crystalline sugar (246F). At this temperature, you're going from crystalline --> non-crystalline. But yes, probably no inversion of sucrose bc lack of acid in the reaction.
I've looked at temps of the eggs, Swiss is the one that is cooked to a higher temperature (I do mine to 165F) whereas Italian remains around 130-140F. I'm thinking it may be the reverse, actually - egg white proteins that are cooked *less* retain more functionality, and therefore can whip up to a more structurally intact meringue. You see this when trying to whip up pasteurized egg whites.
I THOUGHT THE TITLE SAID ITALIAN MARRIAGE 😭
okay same though… 😅😂👀👀
I just woke up, I literally thought the thumbnail was an island on a map or something and the channel was Vox.
I also thought it said italian marriage and only clicked on it to disagree lmao
😂😂😂😂😂😂
"why italian marriage is so stable" because we can't afford to ask for divorce lmao
Love being able to see the sugar by itself!
I love food science, and I have really been enjoying your videos!
I initially thought that the thumbnail was a Cell under a Microscope.
This is logically and scientifically explanation, and I love this, direct, informational, easy to understand.
I look forward to purchasing your book or baking class. Girl don't let this die with you.
In Austria and Germany (the only countries i know) there is a dessert called 'foam rolls' and the foam is made out of egg white and sugar and a part of the process is cooking the sugar with water until you can make bubbles with it. This was one of my fun times in my apprenticeship in the bakery everytime i made it 😂
Thank you for this educational video. It really helps a lot
love your fusion of science and baking ❤
girl, I am 49 yo and have always wondered what the difference was. you are for real, the 1st person on any of the cooking social media channels that have ever explained that.
you have a new follower now and thank you ma'am!!!
Looks so fluffy and smooth
As a great chef said "theres no better in cooking, only different"
Me, who’s only consumed a few meringues in my life: Cool
Found my buttercream for my cupcakes! Thank you! ❤
Free access to therapy...that's why it's so stable. #tmyk 🌈
Lol ❤️❤️❤️
I homeschool and home economics is a big thing around here because it is every day life. This channel is being incorporated as a study tool for all of us. ❤ Thank you for your time!!
I appreciate these videos so much! Thank you sharing your passion and knowledge 🌷
I *love* this channel!
Love thissssss! This is what food content creators should all be making/considering
Italian meringue goes to therapy and talks about their feelings.
😔✊🏽
I made a meringue a few days ago based on a recipe out of an old cookbook with powdered sugar, a tablespoon of lemon juice and a pinch of salt and it was CRAZY stable…maybe you can explain this? Normally I just use "normal" sugar, no sirup or powdered sugar, no salt or lemon juice, but this meringue was something different, maybe I‘ll stick to this recipe from now on
Do you mind sharing the name of the cook book so I can try it out as well please?
Thank you! I've wondered this too. Meringue is fascinating!
Water evaporation and boiling are two different things, water does start boiling at 100°C but it can evaporate sooner
Incredible! That makes a lot of sense. Thank you for sharing some science ;)
This answered a question I've been wondering about for so long. Thank you.
I love Italian buttercream!! It’s what I always use when making any buttercream
that is some incredibly smooth footage! (and merengue)
In the consistency of the sugarrrrrrrrrrrrr
That’s so interesting!! It’s crazy how different the two are only based of temperature alone!! Love these videos!!
Great explanation; thank you!
That meringue looks delicious
Cool science, the Italian meringue looks amazing!!
Thanks for this!!
This was dope. Thank you
Omg thank you for explaining 😮 I never knew that
It also cooks the eggs making it even more stable
Your meringue looks beautiful! I want to top everything with it.
Just learned this during cake week in school!
Nice. Love baking geek talk.
this is so cool!
Meringue is a staple for tropical countries where buttercream melts in minutes
Suuuuper helpful. Thanks.
Italian merengue buttercream is my absolute favorite frosting
I personally whisk eggwhite and sugar at the same tim untill it gets warm and the sugar has disolved
Works perfectly
Oh my gosh..i just tried IMBC few days ago (after many many years of using SMBC and ABC)...and i will never go back to anything else!!! I love it.. i was so scared of doing this because it is so complicated.... but NO! it wasa lot easier than i thought!!
if you don't have a thermometer to check the temp. you can either do two things
1. get ice cold water and drop a tiny amount of the syrup, if it forms into a teardrop shape then you good to go
2. if it is sticky and looks like syrup without the browning then you good to go as well
italian meringue is good for macarons, cupcake icings and cake icings esp for coconut meringue cake
You were so proud of "viscous" 🤣
I have no idea why this was recommended but I love the scienceyness of it all! 🤓☺
Thank you for this, I don’t cook and this wasn’t information I had to know but honestly I’m glad I do. And thats not sarcasm.
can you please make a long video on it and show us the whole process .
It makes more sense in Celsius, water evaporates at 100°c you remove the water that isn't dissolved and combined with the water, because sugar evaporates at MUCH higher temperatures.
I mean it's the same on Fahrenheit but you get the concept
Here in Brazil we don't cook, we mix the eggs with sugar and when the cream is ready we put in the oven
Yes, and the higher temperature also cooks the egg whites making it more stable.
Thanks dear for sharing your successful experience with us❤️🙏👍
Put in half and then take it up to hard ball stage and then whisk the rest in and that meringue turns into divinity
With that thumbnail,i thought they were going to show the stability of some shatter lmao
Water content is incredibly important when working with sugar
The reason honey is viscus is because the honey is compromised of really really long chains of molecules. So when you try to pour it the chains tangle and have to get forced to untangle under it’s own weight
I love how we can just research and find explanations to any burning questions we have now days😂 love it.
I'm too drunk to understand this can someone remind me when I'm sober
Whoever liked this comment you're a G. It reminded me sufficiently and I can now understand this thank you
I think maybe the fact that the egg whites are a little cooked from the heat of the syrup also helps stabilise the foam
Swiss meringue buttercream is still my favourite buttercream though 😍🙊 it’s easier to make, buttery, glossy, and I don’t have a panic attack cooking it 😂
thank you for including Celsius 😭❤️
I wish I was this stable
thank you! until now I wasn't sure of the difference
i just use straight sugar in meringue, no melting needed, but thats mainly for pavlovas so maybe if youre having it raw its different
I blanked on that whole explanation
I use swiss because it less sweet the recipe I use it to cook the white and sugar to 140 and keep it stable to that temp for 3 minute . When i make macaros, i use the italian method for the stability swiss is good to make difference flavors because its less sweet. The only time i make italian buttercreams it ice the outside the cake especially if the cake going to sit out at Room temp for over 3 hours.
Some Italian chef probably discovered this when making a Swiss meringue but cooking the sugar for too long.
I absolutely suck at making swiss meringue buttercream I try but just can't get it right, 😫 thank you for this video , it gives me hope that I can make Italian meringue instead!! 🙏
So beautiful
Please share the full recipe 🙏🏾🙏🏾
Adding the sugar hot also cooks the eggs a bit
Im intimidated to make swiss or italian meringue it seems so hard to achieve.😀
One of the easiest things in the world (if you have a mixer)
wish i was an italian meringue
My theory is that the swiss style is more forgiving in colder climates.
"Why is Italian merengue so stable" because it had loving parents that treated it like it was a person
When I saw this video thumbnail, i thought it's an amoeba and my brain "what's the connection between amoeba and cooking"
It taste a lot better too
The sugar looks like [REDACTED]
The precise heating causes simple, short-chain Sugar molecules to polymerise into long-chain Carbohydrate molecules, allowing the Sugars to act like the strands of a fishing net.
Then when you add the Albumin Proteins (from the egg whites) to the Sugars, they work together much like adding Concrete to Steel Rebar - combining structural strength with torsion resistence.
Actually, if it weren't for the fact that much of the structure is reinforced with air (which gradually leaks away) and water (which gradually evaporates), causing it to slump, as well as how both the Proteins & Sugars denaturate (unzip) fairly rapidly at room temperature - and (of course) that Proteins & Carbohydrates make excellent food for Bacteria & Yeasts - then *Italian Meringue* would be a truly remarkable construction material... ; )~
I miss baking cakes :C
Cream of tartar also helps.
Evaporation occurs at any temperature
Do you think the altitude of the Swiss Alps plays a role in why they have a lower temperature? Water boils at lower temperatures at higher altitudes due to the lower atmospheric pressure. Maybe up in the Alps it has the same effect? How can we confirm this? Haha
Do you know what song you use in the background?
My chef always told me it "cooked" the egg white which made it more stable
I have a very dumb request for someone so talented. Could you make a chewy cake? I’ve taken a liking to baking and my mother gave me a recipe that she uses. And I’ve made multiple. I would just like to see you make one.
I was just wondering about this! They both taste delicious but I just feel like Italian is two wines away from a trip to the ER for me.
Do you have a good italian meringue buttercream recipe?
It looks like it should be raspberry flavoured 😍 could you make this with raspberries?
I've been nervous about trying this uhhh
Another reason is that in Italy we use metric system to measure stuff
Ugh, I wish we did in the US 😔 - metric is insanely logical... Love it
So class, that's where we gonna use chemistry 😼