The Foams: Whipped Cream and Meringue

A foam is a gas trapped in the structure of some nutrient.  Some are created using fats, others by proteins, and still other by water.  Two very popular foams are whipped cream and meringue.  The former consists of milkfats whipped to encompass air bubbles, while the latter uses the proteins of egg whites.  Before we delve into the dark recesses of the chemistry of foams, here are the recipes!  No matter what is happening on a molecular level, they taste great!

For the whipped cream:

Ingredients:

2 tbsp granulated sugar (slightly more for a sweeter cream)

1 cup heavy whipping cream

Directions

Chill a mixing bowl in the freezer for 15 minutes.

Combine sugar and cream in chilled mixing bowl.  Starting on low speed, beat with an electric mixer until foamy.

Gradually increase speed to high and beat until stiff peaks form.  Tadaaaaa!  Foamy deliciousness!

For the meringue:

Ingredients:

4 egg whites (pasteurized if you are concerned about diseases)

1 cup granulated sugar

1/4 tsp cream of tartar

Directions:

Let ingredients come to room temperature.

Combine ingredients in a large bowl (copper if possible).

Beat with electric mixer, starting on low and gradually increasing speed until stiff peaks form.

Here are a few ideas for how to use your delightful concoctions:

• Make a mousse from the whipped cream
• Top  a pumpkin pie with the whipped cream
• Make Baked Alaska with the meringue
• Dollop the meringue on a lemon meringue pie
• Pipe the meringue into cookies and bake