White Coffee & Meringues - Prof Claire Collins on the foamy Science of proteins (38)
Shirtloads of Science · Karl Kruszelnicki
July 9, 201718m 47s
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Show Notes
What makes white coffee so foamy and delicious. That delightful crunch when you bite into the perfect meringue. Scientifically they're both made of the same stuff - protein. Prof 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. Dr Karl and Prof Collins are here to help.