The ideal egg white cocktail has a smooth, velvety layer of foam on the top, providing an amazing frothy texture to every sip. To achieve this, bartenders say that the secret is the dry shake ...

But frothy egg whites deserve a seat at the bar: They add a soft and rich sensation that smooths out the sharp, tart flavor ...

The magic is actually just science. Proteins make up about 10% of an egg white’s structure. When you start to whip the whites and see those frothy bubbles appear, those are the proteins starting ...

Egg isn’t really the first ingredient that comes to mind when I think of coffee, but I know the whites are often used in cocktails to add a frothy touch so I thought I’d give it a go.

Set it aside in a cool place. Whisk the egg whites until frothy and then sieve in the cream of tartar and sea salt. Add the vanilla and sieve in 200g of the sugar. Whisk until stiff peaks form.