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Get Started - 100% free to try - join in 30 secondsMany thanks to Hervé This for discovering that water is the limiting factor in how much foam egg whites can create. Prior to this, a typical egg white would create about 300 ml of foam. By slowly adding additional water, one egg white can produce 40 times as much foam. If the foam is cooked in a microwave oven, the foam jellifies. By using juice, instead of water, the resulting foam gel's taste improves. Sugar increases viscosity and thereby stabilizes the form more. Hervé This named the foam after Nicolas Vauquelin (1763–1829).
Tips / Substitutes: Any syrup flavor will work with this recipe. What makes it work is the sugar and water.
"SLOWLY" is defined as very slow. It should take 5 to 8 minutes to drizzle the syrup/water mixture.
As microwaves differ, microwave the first scoop to determine your microwave's ideal time. The inside should be cooked. If a puddle of water forms in the center, it is very overcooked. If it deflates after being pulled out of the microwave, its undercooked. The inside should be moist, but not wet.
Servings: 4-6
Preparation Time: 10 minutes
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