When the white part of an egg is aerated or whipped to a light, fluffy consistency known as soft peaks and stiff peaks what sort of dessert or topping do you have?

When you whisk egg white, you create a foam by introducing air bubbles and at the same time, you cause proteins of the egg to unravel. As those proteins coat the air bubbles, some hydrophobic amino acids on the surface react with each other causing proteins to form nets which toughen up and solidify the mixture into the meringue you know and love!

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