How Does Lemon Juice Improve Meringue Stability?

Discover how lemon juice stabilizes meringue, enhancing texture and preventing over-whipping for perfect results.

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Lemon juice stabilizes the proteins in egg whites, helping to create a more stable and voluminous meringue. It also helps prevent over-whipping, resulting in a smoother texture and better consistency.

FAQs & Answers

  1. Why is lemon juice used in meringue? Lemon juice stabilizes egg whites, improves meringue's texture, and prevents over-whipping.
  2. Can I substitute lemon juice in meringue? Yes, vinegar can be used as an alternative to lemon juice for similar stabilizing effects.
  3. What happens if you don't use lemon juice in meringue? Without lemon juice, meringue may not hold its structure as well and could result in a grainy texture.
  4. How do you know when meringue is ready? Meringue is ready when it forms stiff peaks and has a glossy appearance.

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