in addition to water and proteins. For various basic pastry preparations, the yolk acts as a leavening agent thanks to the air that is incorporated into the dough when the yolks or whole eggs are beaten. The yolk gives structure and most importantly it adds flavour to the dessert. It is also an excellent binder that helps hold together sugar and starches. It is fundamental in many creams thanks to its gelling action. By raising the temperature, the proteins present in the yolk denature and, subsequently, coagulate forming a three-dimensional lattice which traps water. It is also an excellent emulsifier, especially when used in batters. Egg whites Egg whites are used in pastry arts mostly thanks their ability to be whipped to hard peaks while incorporating lots of air. They are utilized to prepare meringues, amaretto cookies and torrone nougat, but also in making cookies, where egg whites serve two purposes: making the final product lighter as well as less expensive. In order to obtain excellent results when using egg whites, one must take care of many different aspects, such as the amount of beating time, the age of the eggs (as eggs age, their PH changes and becomes more alkaline), the temperature (denaturation occurs faster at room temperature in comparison to eggs that have been in the refrigerator at 4°C), water (it is possible to add up to 40 percent), the PH level (which can be altered by adding acids, such as citric acid, acetic acid, tartaric acid or cream of tartar, which helps to whip), sugar (to delay the formation of foam), the choice of the material of the bowl used to whip, and starch syrup (as a stabilizer). Isabella and Zsa Fischer on Unsplash 35
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