Question

What does sugar do for egg whites in meringue and whipped cream besides just add sweetness?

(1 Point)


It lowers the freezing point of the foam

It helps the foam become more stable and usable for cakes/desserts

It caramelizes and browns the foam

It's only purpose is to sweeten the meringue and whipped cream

Answer 1

Sugar helps stabilize meringue and whipped cream by increasing the viscosity of the foam, making it more stable and usable for cakes and desserts, and also contributes to the browning effect on baked meringues.

Step-by-step explanation:

Sugar plays a critical role in the formation of meringues and whipped cream beyond just adding sweetness. When sugar is added to egg whites, it helps stabilize the foam by increasing its viscosity, which provides a more stable structure capable of holding air for a longer period. This stabilizing effect is crucial because it makes the foam more resistant to collapsing, thus making it more usable for cakes and desserts. Additionally, sugar aids in the browning effect known as Maillard reaction when meringues are baked, giving them a desirable golden color.