Is a whipped egg white foam made without sugar more stable than one containing sugar?

A whipped egg white foam without sugar is indeed less stable than one that contains sugar. The incorporation of sugar helps to stabilize the foam by providing structure and holding the air bubbles within the egg whites.

When sugar is added to whipped egg whites, it dissolves and creates a syrup that increases the viscosity of the mixture. This syrup not only improves the overall structure but also helps reduce the rate at which the whipped foam can collapse due to gravity and other forces. As a result, sugar fosters a firmer foam that can hold its shape better, making it ideal for various applications in baking and pastry arts, such as meringues or soufflés.

On the other hand, when egg whites are whipped without any sugar, the resulting foam is typically lighter and may collapse more easily. Although it may seem desirable in some light and airy preparations, it lacks the stability needed for certain recipes.

Understanding this principle is essential for achieving the desired texture and stability in pastry preparations. Therefore, incorporating sugar into whipped egg whites enhances the overall performance of the foam significantly.