The extraordinary food design studio Bompas & Parr has created a lightweight edible meringue. Weighing in at just one gram, it is the world's lightest dessert. Working with the Aerogelex laboratory in Hamburg, they used a process originally developed to manufacture the lightest solid material ever made. They began with a hydrogel of egg white, which is cast in a mould before being submerged in a bath of calcium chloride and water. But does it taste good?
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If you read this blog regularly you'll know I'm a fan of this studio's work. See more of their projects.
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