Egg foams and meringue
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Origin
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Description
Whipping egg whites is mechanical leavening at its most elemental: a whisk forces air into liquid egg white, the proteins unfold and wrap around air bubbles creating a stable network, and the foam expands 6–8 times in volume. Sugar stabilises the network. Heat sets it permanently. This protein-air matrix is the engine behind meringues, soufflés, angel food cake, mousse, marshmallow, and chiffon. It is also one of the most fragile systems in the kitchen — a single drop of fat, a trace of yolk, a moment's inattention can collapse the entire structure.
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The Thread
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Flavour Context
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Pillars V — VII
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