Final answer:
Using frozen egg whites to make meringue can lead to reduced volume as the freezing process can disrupt the protein structure, preventing it from trapping air and achieving the desired texture.
Step-by-step explanation:
The question asked is: What is the downside of using frozen egg whites to make a meringue?
a) Enhanced stability
b) Reduced volume
c) Quicker whipping time
d) Improved flavor
The downside of using frozen egg whites to make a meringue is b) Reduced volume. When frozen, the water in egg whites forms ice crystals, which can disrupt the protein network of the albumin, hindering its ability to trap air effectively. This can result in a meringue that doesn't achieve the desired light and airy texture. Additionally, frozen egg whites can become watery when thawed, which dilutes the concentration of proteins that are essential for forming a stable whipped structure.