Frappe

Confectionery aerated by dissolving egg white in water, adding sugar syrups and whipping into a foam. It lightens nougat and fondants, giving them their chewy aerated structure; whipping conditions control foam stability and final texture. The egg-white foam — stabilised by whipping to a precise density — is folded into hot sugar syrup to create nougat’s chewy aerated matrix; in fondants it lightens texture. Humidity control is critical, since the hygroscopic foam absorbs moisture and turns sticky, and pasteurised dried egg white is standard for Salmonella control.