Editing Meringue (section)

==Chemistry==
[[File:Blancs d'oeufs battus.jpg|thumb|Beaten egg whites]]
Protein distribution in egg whites is as follows: (54%) [[ovalbumin]], (13%) [[conalbumin]]/ ovotransferrin, (11%) [[ovomucoid]], (4%) ovoglobulins, (3.5%) [[lysozyme]], and (2%) [[ovomucin]].<ref>{{Cite journal|last1=Vega|first1=César|last2=Sanghvi|first2=Avani|date=2012-02-14|title=Cooking Literacy: Meringues as Culinary Scaffoldings|journal=Food Biophysics|language=en|volume=7|issue=2|pages=103–113|doi=10.1007/s11483-011-9247-7|s2cid=96631357|issn=1557-1858}}</ref> Ovoglobulins drive foaming, ovomucin is the main stabilization agent, and the remainder of the proteins interact to contribute to overall foaming and stability. When [[egg white]]s are beaten, some of the [[hydrogen bond]]s in the [[protein]]s break, causing the proteins to unfold ("denature") and to aggregate non-specifically. When these egg white proteins denature (due to agitation from beating), their hydrophobic regions are exposed and the formation of intermolecular protein-protein interactions is promoted. These protein-protein interactions, usually disulfide bridges, create networks responsible for the structure of the foam and this change in structure leads to the stiff consistency required for meringues. The use of a copper bowl, or the addition of [[cream of tartar]] is required to additionally denature the proteins to create the firm peaks, otherwise the whites will not be firm.{{citation needed|date=November 2021}} 

When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks.
[[File:Weeping_meringue_after_refrigeration.png|thumb|Beads of golden liquid can form on meringue when it is overcooked, undercooked, stored in a refrigerator, or made on a humid day.<ref name=":0">{{Cite book |title=The New Best Recipe |date=2004 |author=Cook's Illustrated|others=Illustrated by John Burgoyne, photography by Carl Tremblay and Daniel Van Ackere |isbn=978-0-936184-74-6 |edition=2nd |publisher=America's Test Kitchen |location=Brookline, MA |pages=907–908 |chapter=Lemon Meringue Pie |oclc=56792616}}</ref>  This is called ''weeping'' or ''sweating''.]]
Egg whites and sugar are both [[hygroscopic]] (water-attracting) chemicals. Consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment.<ref name=":0" />  This quality also explains the problem called "weeping" or "sweating", in which beads of moisture form on all surfaces of the meringue.<ref name=":0" /> It can also happen if the meringue is undercooked (resulting in a puddle of liquid under the meringue) or overcooked (resulting in beading on top).<ref name=":0" />  Sweating is a particular problem for French meringues in which the granulated sugar is inadequately dissolved in the egg whites, and for high-moisture pie fillings.{{Cn|date=April 2025}}