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    Home » Early Years Science » Preschool Science » How To Make Meringue – Kitchen Science

    How To Make Meringue – Kitchen Science

    October 3, 2011 By Emma Vanstone 25 Comments

    This experiment looks at how egg white ( albumen ) is transformed as it is whisked. Egg white is about ⅔ of the total weight of an egg and is 10% protein, the rest being mostly water. To demonstrate the change in the egg white, we will find out how to make meringue!

    Image of meringue and raspberries - the science behind meringue. #KitchenScience #Scienceforkids
    Image is taken from Snackable Science

    How to make Meringue

    Meringue Recipe

    What you need:

    • A bowl
    • A whisk
    • Baking sheet
    • Four egg whites
    • 225g caster sugar

    You can use fewer eggs as long as you use about 55g of caster sugar per egg white.

    Instructions for making meringue

    • Preheat the oven to 140 degrees.
    • Line 2 baking sheets with parchment
    • Put the egg whites in a bowl and whisk slowly at first then faster as they expand. Once you get stiff peaks, the egg whites are ready.
    • Add the sugar slowly a few tablespoons at a time and whisk after each sugar addition.
    • Place 2 heaped tablespoons of mixture onto the baking parchment, leave a gap and then repeat until all your mixture is used up.
    • Place in the oven on a low shelf for about 45 minutes. Then turn the oven off, but leave the meringues inside for a further 15 minutes.
    • Serve with whipped cream and fruit.

    For more fun try making meringue towers, how high can you build them before they topple?

    The Science Behind Meringue

    When we whisk egg white, two things happen:

    • The whisk creates a force through the egg white which unfolds the protein molecules.
    • The whisking also causes air bubbles to be trapped in the unfolded proteins which makes a foam.

    When baked, the foam hardens into meringue! How cool is that?

    child making merginue to learn about kitchen science

    More Easy Kitchen Science for Kids

    If you enjoyed this activity, you’ll love my huge collection of kitchen science experiments including a Science Sparks Bake OFF!!

    You might also like my new book Snackable Science which contains 60 easy edible experiments for kids!!

    Snackable Science - fun edible experiments for kids #edibleexperiments #kitchenscience #scienceforkids
    Image of a child making meringue

    Last Updated on January 23, 2023 by Emma Vanstone

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    Safety Notice

    Science Sparks ( Wild Sparks Enterprises Ltd ) are not liable for the actions of activity of any person who uses the information in this resource or in any of the suggested further resources. Science Sparks assume no liability with regard to injuries or damage to property that may occur as a result of using the information and carrying out the practical activities contained in this resource or in any of the suggested further resources.

    These activities are designed to be carried out by children working with a parent, guardian or other appropriate adult. The adult involved is fully responsible for ensuring that the activities are carried out safely.

    Reader Interactions

    Comments

    1. JDaniel4's Mom

      October 03, 2011 at 7:02 pm

      What fun! I love experiments you can eat.

      Reply
      • ScienceSparks

        October 04, 2011 at 12:34 pm

        Yes, me too! x

        Reply
    2. HELEN

      October 03, 2011 at 9:40 pm

      so the science bit, just give me that meringue!! Haven’t made meringue in ages I must do it…but then I will want to eat it all!

      Reply
      • ScienceSparks

        October 04, 2011 at 12:34 pm

        Ha ha xx

        Reply
    3. Melissa @imaginationsoup

      October 04, 2011 at 3:20 am

      Yummy!

      Reply
    4. angelahenderson wood

      October 04, 2011 at 7:14 am

      Love this… It’s been a long time since I’ve done these. I think we’ll make them this week!

      Reply
      • ScienceSparks

        October 04, 2011 at 12:33 pm

        Thank you, let us know how you get on!

        Reply
    5. Abby

      October 07, 2011 at 9:00 pm

      That’s great, thanks for the wonderful idea.

      Reply
      • ScienceSparks

        October 09, 2011 at 7:33 pm

        Thanks, glad you liked it! x

        Reply
    6. Ticia

      October 10, 2011 at 10:21 pm

      Mmmmmm, great science lesson when you can eat it.

      Reply
    7. Melinda at Weiser Academy

      October 11, 2011 at 12:01 am

      Great science and cooking lesson!

      Reply
      • ScienceSparks

        October 11, 2011 at 9:12 pm

        Cooking and science really do go hand in hand. Thank you. 🙂

        Reply
    8. creativejewishmom/sara

      October 15, 2011 at 7:23 pm

      been wanting to make meringue, and turning it into a science experiment is perfect! Always thought you needed cream of tartar, which I can’t find, so thanks so much for sharing on Craft Schooling Sunday!

      Reply
      • ScienceSparks

        October 16, 2011 at 9:27 pm

        I think you can add cream of tartar, but you don’t have to. xx

        Reply
    9. Toddler Approved

      October 24, 2011 at 2:17 am

      I love any science experiments you can eat. This is right up our alley! Thanks for sharing this on our Best of October link up!

      Reply
    10. Cool Science Project

      November 09, 2011 at 9:24 am

      Very nice post. I just stumbled upon your blog and wanted to say that I’ve truly loved surfing around your blog posts. In any case I will be subscribing to your feed and I am hoping you write again very soon!

      Reply
      • ScienceSparks

        November 09, 2011 at 6:00 pm

        Thats so nice to hear, thank you. x

        Reply

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