Espumilla is an Ecuadorian street sweet made from whipped egg whites, sugar, and fresh fruit pulp — beaten together until the mixture reaches a thick, glossy, pipeable consistency and served immediately in cones or cups. It contains no dairy. The texture is lighter than ice cream and denser than mousse — a stabilized meringue foam […]

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Dalgona is a flat disc of honeycomb toffee — sugar melted in a ladle over low heat until liquid, a pinch of baking soda stirred in quickly, the mixture foaming and expanding as the baking soda releases carbon dioxide and aerates the caramel, then poured onto a flat surface and pressed thin with a mould […]

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