https://kvalifood.com/tags/meringue/ Recent content in Meringue on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/egg-foams/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/egg-foams/ <h1 id="egg-foams">Egg Foams</h1> <img src="https://kvalifood.com/wiki/egg-foams/egg-foams_hu_ae2c8205c314ba40.webp" alt="" loading="lazy"> <p>An egg foam is a mass of air bubbles stabilized by a protein network — a structure unique to <a href="https://kvalifood.com/wiki/eggs/">egg</a> whites. When whisked, egg white proteins unfold at the air-water interface and bond into a continuous film that reinforces bubble walls, turning a liquid into a semi-solid that can hold its shape against gravity. This is the basis of meringue, soufflé, angel food cake, mousse, and many other preparations.</p>