The food lab better home cooking through science ( PDFDrive ) 165

bubbles are broken into smaller and smaller bubbles,
becoming so small that they are nearly invisible to the
naked eye and thus the whites appear smooth and white,
like shaving cream.When pulled into peaks, they remain
stiffandsolid.
• Breakdownandweeping :Keepgoingpastthestiff-peak
stage,andtheproteinsbegintobondsotightlywitheach
other that they squeeze the moisture right out of the
bubbles, resulting in a meringue that weeps and breaks.
Acidicingredientslikecreamoftartaroratouchoflemon
juice can prevent egg white proteins from bonding too
tightly, allowing you to form a foam that stays stable no
matterhowhardyoubeatit.
Addsugarandvanillatothewhitesatthesoft-peakstage,
whiptostiffpeaks,dropbythespoonfulontobakingsheets,
and bake at a low temperature, and you’ve got yourself
classicmeringuecookies.Ifyouinsteaddrizzleinacooked
sugarsyruptowardtheendofwhipping,you’llendupwith
what’scalledanItalianmeringue,ameringuethatstayssoft
and supple even when browned—the kind of thing you’d
wanttotopalemonmeringuepiewith.
Here the use for meringue is much more simple: all
you’re going to do is fold it into the pancake batter. The
extra air that the egg whites have incorporated expands as
thepancakescook,makingthemfeatherlight.


Whippedeggwhites.

Plaineggs.
PancakeFlavor

As far as flavoring buttermilk pancakes go, there are a few
givens: Dairy fat, in the form of melted butter or milk, is
essential. Not only does it add richness and flavor to the
mix, but by coating the flour and limiting gluten