The Art of French Pastry

meringue is made of
sugar and egg white; the
egg white’s albumen traps
and encloses thousands
of air bubbles, and once
baked its texture is
comparable to Styrofoam.
Whipped cream is also a
product where air bubbles
are walled in, but this time
it’s the fat in the cream
that traps them. These
two elements provide a