Technique Theory: Whipped Aerated Albumen

The technique for using albumen as a confectionery aerator is virtually identical whether the confectioner uses fresh egg whites, dried egg whites, or a combination of the two. In all cases, syrup is cooked to remove water and increase the concentration of sugars. The sugars in the syrup may be sucrose with the addition of glucose syrup as a doctoring agent, or honey or other sugars may be added as well. The temperature to which the syrup is cooked determines the water content, and therefore the firmness of the finished product. As the sugars cook, the egg whites are whipped to soft-peak consistency. The hot syrup is streamed into the meringue to stabilize and pasteurize it. The foam is then whipped to continue aerating it as it cools. Inclusions are optional and are usually mixed in by hand after whipping.