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Blueberry Vauquelin

Recipe bydhuskins

Many 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).


1 egg white
100 ml blueberry syrup
50 ml water


  1. Combine syrup and water.
  2. In a standup mixer with a wire whisk, beat egg white on high until soft peaks.
  3. Without stopping the mixer, SLOWLY drizzle the syrup mixture into the bowl.
  4. Once all the ingredients are combined, remove from the mixer and hand beat until stiff peaks.
  5. Dish a large scoop into a bowl and microwave for 30 seconds at half power.
  6. Serve immediately.

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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