SparklingMeringue

SparklingMeringue

👤 Hervé This
🔗 Source: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
name: Sparkling Meringue
tag: note-by-note
dsf: G/S

From: Prototype for a recipe documentation site. Recipes are written in CookLang syntax, parsed into JSON and then represented on a webpage. The prototype uses examples from molecular gastronomy.

🥘 Ingredients

  • sodium bicarbonate 1 knife tip
  • citric acid 1 knife tip
  • egg white 1

🍳 Cookware

  • knife
  • whisk
  • spoon
  • dehydrator
  1. 1
    Powder quantities will be measured with a knife
  2. 2
    Mix sodium bicarbonate with citric acid
  3. 3
    Whip egg white into the prepared mixture with a whisk
  4. 4
    Immediately shape into thin meringues with a spoon
  5. 5
    Dry 4 hours in a dehydrator

Actions

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