Make meringue!

Make meringue!

How does raw egg turn into tasty meringue?

I love meringue, crunchy on the outside and soft on the inside.

Have you ever wondered how gooey egg whites turn into a tasty meringue?

What you need:

  • Oven
  • Baking tray
  • Baking paper
  • Tablespoon
  • Electric whisk
  • Bowl x2
  • 3 large eggs
  • 175g caster sugar
  • Fruit and whipped cream (optional)
  • Food colouring (optional)

How to:

Ask an adult for help using the oven and the whisk.

Don't taste the meringue mix before it's cooked. Raw eggs may contain bacteria which causes food poisoning.

1. Pre-heat the oven to 150°C.

2. Separate three large eggs. You need to get the egg whites in one bowl and the yolks in a different bowl. Ask an adult for help with this, it can be tricky!

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3. Give the egg yolks to an adult. You don't need them for meringues, but they might be useful for a different recipe.

4. Whisk the egg whites slowly for about two minutes or until there are lots of bubbles in the mixture.

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5. Whisk on medium speed for another minute and then switch the whisk to the highest speed. Keep whisking until the egg whites are in stiff peaks. If you lift the whisk up, the egg whites on the whisk should stay in peaks without falling off the whisk.

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6. If you want your meringues to be coloured, add a teaspoon of food colouring. Keep whisking on high speed and add the sugar slowly.

7. Line a baking tray with baking paper. Drop large spoonfuls of the meringue mixture onto the baking paper.

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8. Put the meringues in the oven and reduce the oven temperature to 140°C. Cook for 30 minutes.

9. When 30 minutes is up, turn the oven off and leave the meringues to continue cooking until the oven is cool - usually 3-4 hours.

Your meringues are cooked! You can eat them as they are or serve them with whipped cream and fruit.

What's happening?

Mmm..nom...sorry, what was that? Excuse me, I was eating!

Making the meringue changes the structure of egg whites.

Egg whites are made of water and proteins. When the egg is cracked the proteins are in a tangled mess. When you beat the egg, you unfold the proteins. The unfolded proteins form a net.

Beating the egg whites adds lots of air, which gets trapped in the net of proteins. The combination of a new protein structure and lots of air causes the egg whites to form stiff peaks.

When you bake the meringues the water evaporates. The egg white and sugar mixture hardens, leaving a crispy shell of egg whites and sugar. Tasty!

Curriculum information

  • Summary

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