A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.

Alton Brown

Add After Basically Big Bubble Bubbles Collection Go Little Nothing Proteins Really Strengthens Structure Sugar Things Very Water Which Wrong

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