London-based food design studio Bompas & Parr has developed a meringue weighing less than 1 gram.
Scientists at the Aerogelex laboratory in Hamburg helped turn the world’s lightest solid material into an edible treat. Airgel was used to create the dessert.
The airgel for this project was made from albuminoids, globular proteins found in eggs. The dessert was poured into a mold and immersed in a bath of calcium chloride and water, then the liquid in the jelly was replaced with liquid carbon dioxide, which turned into a gas during the drying process and evaporated.
The result is a meringue weighing only 1 gram and containing 96% air. The studio came to the conclusion that the dessert has a “taste of the sky.”
Photo: dezeen.com
Recall that earlier we told how to make a dessert from the 19th century – Rocky Road, and also shared recipes for TOP-5 desserts with coffee.