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Tag eggs
The Science of Meringues: Egg Whites, Sugar & Heat
Every time we whip up some egg whites into a white, light, and airy foam we’re a little amazed. It’s pretty special how such a simple ingredient can hold on to so much air! Even more special, when you consider…
Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation
Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season of Sugar Rush…
The Science of French Toast – Choosing the Best Ingredients
One of the first foods I learned to cook is French toast. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. Of course, over the next several weekends, I wanted to…
The Science of Macarons – Busted Myths and Tips for Success
Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change in texture,…
How to Use Aquafaba Instead of Egg Whites to Make Meringue
For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just such a unique…
How to Save a Collapsed Italian Meringue (+ Recipe)
Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and…
The Science of Creme Brulee (+ Recipe)
Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee can be finicky to…
Comparing Egg Alternatives for Making Eggless Cakes
Have you noticed how most cake recipes call for eggs? But what if you don’t have eggs on hand, or can’t eat eggs? What if you’re trying to change the texture & flavour and you’re wondering whether you can do…
Marshmallows – a peak into a fascinating history
It’s like a cloud, white, light and fluffy. A typical example of a foam with plenty of air bubbles throughout coated in sugar and gelatin. It’s a bit of a hassle to make them (though certainly not impossible) but will…
How to Make Super Smooth Cheesecake in an InstantPot
When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about what’s happening in that oven. A cheesecake…
Swiss meringue – Science of a stable, delicious pie topping
It is super easy to whip up egg whites and create a light and foamy consistency. The tricky bit though, is to ensure that the air stays inside and doesn’t deflate out again! This is a common challenge, whenever you…
How to Make Perfect Chocolate Mousse (Science of Stabilizing Foams)
A good chocolate mousse is super smooth, airy, chocolatey and just melts in the mouth. It’s a great end to a dinner and is definitely one of my favorite desserts. If you want to make it yourself though it can…