Maria Amadina is a passionate pastry chef, confectionary enthusiast, and the creative force behind Amadina. With years of hands-on experience in professional patisserie, Maria brings authenticity, precision, and artistry to every recipe. Her journey began in a small kitchen and has grown into a mission to share the joy of baking with people around the world. Maria believes that great pastry is both science and soul — every recipe tells a story.
Articles
What to Do with Leftover Egg Whites and Yolks: A Complete Pastry Guide
After making desserts, you always end up with leftover whites or yolks. We cover every way to use them — from meringues and dacquoise to crème anglaise and flan. Storage tips and practical ideas included.
Egg Yolks for Sponge Cakes: Composition, Functions, and Proper Whipping Technique
A detailed breakdown of the role of egg yolks in sponge cakes. Chemical composition, lecithin's emulsifying properties, yolk whipping technique, and rules for combining with meringue.
Egg Whites for Sponge Cake: The Science of Whipping, Temperature, Sugar, and Speed
A complete scientific breakdown of the egg white whipping process for mousse-based sponge cakes. Denaturation, the role of temperature, the right moment to add sugar, and optimal mixer speed.
What Meringue Should Be for Sponge Cake: Peak Types and Proper Whipping Technique
A detailed breakdown of meringue types for mousse-based sponge cakes. Soft and medium peaks — how to achieve ideal texture and ensure proper rise, moisture, and tenderness.
