The Chemistry of Meringue

Not the dance, that's merengue, which has plenty of chemistry, too. This concerns that delicious sweet fluff that tops your lemon meringue pie or the lightweight candy sold at bake sales. It's made by beating egg whites into a foam, which can then be cooked. But getting it right is tricky. It may help to know the scientific reasons it might not turn out they way you expected. Smithsonian's Food and Think blog tells you all about the meringue that went wrong. Link

(Image credit: Flickr user wiserbailey)

Newest 2
Newest 2 Comments

I hate how it has become a kind of contest to see who can get this stuff to fluff the highest. Why should it matter that it takes skill? Toppings are suppose to enhance the pie, not dominate it.
Abusive comment hidden. (Show it anyway.)
Login to comment.

Email This Post to a Friend
"The Chemistry of Meringue"

Separate multiple emails with a comma. Limit 5.


Success! Your email has been sent!

close window

This website uses cookies.

This website uses cookies to improve user experience. By using this website you consent to all cookies in accordance with our Privacy Policy.

I agree
Learn More