How to Make Desserts Light & Airy
It’s all about the egg, baby.
Eggs create the structure needed for these delicate desserts to rise and hold their shape. When eggs are whipped or beaten, they create tiny air bubbles that get trapped in the mixture. When the dessert is baked or cooked, these air bubbles expand, creating a light and airy texture.
For example, in a classic soufflé, egg whites are whipped until stiff peaks form, and then folded into a base mixture of egg yolks, sugar and flavorings. The whipped egg whites create the light, airy texture of the soufflé, while the egg yolks provide richness and flavor.
Similarly, in meringue-based desserts like pavlova and macarons, egg whites are beaten until stiff peaks form and then combined with sugar to create a stiff and glossy mixture that is piped into the desired shapes. The meringue bakes in the oven, creating a light and crispy shell with a marshmallow-like interior.
Eggs also play a crucial role in custard-based desserts like crème brûlée and flan. In these desserts, the egg yolks act as a thickening agent, helping to set the custard and give it a silky-smooth texture.
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