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A chiffon filling is often a mixture containing egg yolk and gelatin as structural ingredients. The mixture is folded into egg whites, sometimes with whipped cream then placed into a prebaked pie shell. The filling is refrigerated for a few hours before serving.
The use of gelatin in the preparation distinguishes chiffon pies from other types. The foam structure of chiffon pies imparts a light, fluffy texture. Substitutes for raw egg whites, such as powdered and rehyrdrated pasteurized egg whites or raw pasteurized egg whites can be used to eliminate the risk of Salmonella poisoning.
| Consistency | Rigid when cut, but tender, light, airy, smooth |
PROBLEMS AND SOLUTIONS
Lumpy – due to egg yolk
Egg yolk mixture heated over too high heat
Not stirred adequately
Didn’t use double boiler
Lumpy — due to gelatin
Gelatin not prepared properly before adding to egg yolk mixture
Soft, flows when cut
Egg yolk mixture not heated sufficiently
Pie not chilled
Recipe doesn’t contain enough thickening
Heavy
Egg whites not beaten sufficiently
Poor folding technique
Tough, rubbery
Proportion of egg yolk/gelatin too high
