Is meringue better with cold or room temperature eggs?

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Peyton Cronin asked a question: Is meringue better with cold or room temperature eggs?
Asked By: Peyton Cronin
Date created: Mon, Apr 12, 2021 4:30 PM
Date updated: Sun, Sep 11, 2022 7:06 PM

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Top best answers to the question «Is meringue better with cold or room temperature eggs»

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture… That said, older and room temperature whites will still make a perfectly usable foam.

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If I fold the nuts into a meringue that started with room-temperature eggs, it collapses dramatically. If the meringue started with cold eggs, it still loses some volume when the nuts are added, but not nearly as much. Also, baking the cold meringue is much less likely to result in a runny mess.

To ensure that the resulting meringue has maximum height and volume, it is important to use eggs that are fresh and cold, because these will naturally be more acidic than old, warm eggs. When separating the eggs, it is important that no yolks are introduced to the whites because yolks have high fat content, and the main structure of meringue relies on protein and water interactions, which are disrupted by fats.

In addition to being room temperature, older eggs are the key to light, airy meringues. Ideally, eggs should be about three to four days old. Why? As eggs age, the whites get thinner. These thinner egg whites yield fluffier, more voluminous meringues due to the fact that liquid white is better able to drain from the mousse-like bubbles. Meringues made from older eggs are less stable, so if volume isn’t your primary goal, opt for fresh eggs.

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

Let slide — For meringue-based buttercreams such as Italian Buttercream, use room-temperature egg whites. For everything else, either cold or room temperature will work, but cold egg whites will take longer.

In addition to being room temperature, older eggs are the key to light, airy meringues. Ideally, eggs should be about three to four days old.

Separate the whites from the yolks while the eggs are still cold from the refrigerator. Then let the whites stand at room temperature for 30 minutes before beating. This will help you whip your eggs to lofty heights. (Learn more about why you should use room-temperature egg whites for meringue.)

Room Temperature: After separating, bring egg whites to room temperature to ensure volume when beating (as warmer eggs whip faster than cold eggs). Egg whites right out of the refrigerator will not whip well. The ideal temperature to whip a common meringue is room temperature, about 70 degrees F. (21 degrees C.).

Egg whites will produce a better, airier meringue if they start out at room temperature. A lot of folks will pull their eggs out for 10 or 15 minutes, or even 30, which is certainly better than using them straight from the fridge, but for the very best results, let your egg whites come to room temperature for a full hour.

Room temperature. Also using older eggs will give better texture. Make sure to use a clean bowl too! Also when you whisk, move side to side and not in a circle to introduce more air and get a better texture.

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