BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Whip them until they’re foamy and starting to get thicker. Then, slowly add confectioners’ sugar-it melts easily and won’t weigh down your meringue. Tip: If you don’t have a stand mixer, you can still use a hand mixer. Continue whipping on high speed until it’s thick and foamy, like shaving cream.

Detailed explanation-2: -If you do find that your meringue mixture has become foamy, it can be quickly fixed by vigorously stirring with a spatula to expel the excess air. This will break down any large air pockets, resulting in a smooth, less foamy mixture that is easy to shape.

Detailed explanation-3: -Meringues are light, fluffy, edible foams, traditionally made from egg whites and sugar. Some are crisp, whereas others are soft and shiny.

Detailed explanation-4: -Eventually the protein coating of the air pockets link together, making a foam. When an egg white foam is heated, the protein coagulates and water evaporates, forming a solid foam, in this case called a meringue.