Meringue bowl in copper - de Buyer
1602-27372
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Solid copper bowl with ring. nCapacity 2.25 liters.
Diameter 20 cm. The material of the vessel you whisk in is important when whisking egg whites for meringue and soufflé batters. Copper bowls create a creamier foam that is harder to over-whisk and keeps its shape longer than the egg yolks whipped by poor people using ordinary steel or glass bowls. Here's the deal: When you whip an egg white into a foam, the proteins ovalbumin, conalbumin, globulin and lyzosym in the egg are denatured. Egg whites are at their fluffiest when the proteins are only partially denatured, and the trick to a good batter is to leave the protein chains just the right amount of alteration, a condition that is easier to achieve if you whisk in this copper pile. This is because the copper ions from the bowl like to form a compound with the conalbumin. This compound is more stable than pure conalbumin, which can otherwise be easily "over-whipped" causing the foam to collapse when the entire conalbumin chain is denatured. When conalbumin is fully denatured, the batter collapses, becomes grainy and releases water. The French have been whipping meringue in copper vats since the 18th century (their forearms are getting a bit tired now) and de Buyer has been making kitchenware in the Vosges in France since 1830.
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