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Tag foams
How to Make 2-Ingredient Ice Cream (Only 3 Steps!)
Ice cream made with just 2 ingredients, without using an ice cream maker, nor a stove? Real ice cream? Yes, it’s true, you can make ice cream using only two ingredients (cream + condensed milk) and just 3 simple steps.…
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…
Why Dalgona (Whipped) Coffee is so Foamy
Trends, and especially those on social media, can pass me by without me having noticed them at all. I have one of our readers to thank for discovering one of the big drink trends on Tiktok and Instagram in spring…
The Science of Foams in Food
Think you need to be a molecular gastronomist, pr a chef at a fancy restaurant to try your hand at making food foams? Nothing could be further from the truth! Even though a lot of articles online write about these…
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,…
The Joy & Science of Beer Foam
This is a guest post by Michael, author and founder of Robust Kitchen. Beer is awesome. Declare it from the rooftops! Or maybe that’s old news to you. If you’ve ever enjoyed downing a cold glass next to me at…
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…
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…
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…