How to make fluffy, delectable meringue using science

A scientific look at the power of eggs.

This difference in their composition results in distinctly different properties and taste. When separated, eggs can make things as light and fluffy as a meringue or as rich and decadent as pastry cream.



After it's completely dry, the meringue will be almost weightless. This is because meringues are around 80% air.

Unlike light and fluffy egg whites, egg yolks excel at making things decadent and creamy.


In addition to rich flavor, egg yolks have the power to thicken liquids. When egg yolks are heated, the protein strands unfold. As the strands reach out to connect to other proteins, they trap moisture and tie the whole mixture together.

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