Aeration

Aeration is another way to denature a protein. This is the process of incorporating air into food mixing Small bubbles of air are incorporated and form a stable foam. An example of this was beating the meringue to make it white and fluffy, if the meringue was not aerated properly it would have been runny and not be able to hold its main form.  Aeration allowed the meringue to form and make it fluffy and ready to spread over the lemon tart.