White Coffee & Meringues - Prof Claire Collins on the foamy Science of proteins (38)
What makes white coffee so foamy and delicious. That delightful crunch when you bite into the perfect\xa0meringue. Scientifically they're both made of the same stuff - protein. \xa0Prof Claire Collins takes us on a journey beyond the taste buds to find the perfect foam for coffee and the prime meringuine making conditions. There is Science behind our recipes and with these tips you will do better.\xa0\xa0Dr Karl and Prof Collins are here to help.