Illustration of Air in Baking Structure: Must-Have Foam Stability Basics for Effortless Meringue Souffle Sponge Science
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Air Structure in Meringue, Soufflé & Sponge

Air is what gives meringue, soufflé, and sponge their rise—but only if egg white foam stays stable from the bowl to the oven. This friendly guide breaks down the real “air structure” science (and the key variables like cleanliness, sugar, and timing) so your batter holds volume and bakes into light, reliable texture.