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    Home » Kitchen Science » Why don’t you use egg yolk in meringue?

    Why don’t you use egg yolk in meringue?

    May 10, 2018 By Emma Vanstone Leave a Comment

    There are two parts to today’s activity. First you’re going to discover how meringue is made. Can you believe it starts out as egg whites and sugar?? Do you know why egg yolk isn’t used to make meringue just the white?

    Once you’ve made delicious meringue pieces, you’re going to build delicious meringue, cream and strawberry towers.

    Build meringue towers - fun kitchen science for kids
    Image taken from Snackable Science

    Did you know egg whites are 90% water? and about 10% protein.

    Proteins are made up of amino acids. Some amino acids are are attracted to water while others are repelled. When you whisk the egg white mixture you add air to it. The amino acids which are repelled by water attach to the air. The more you whisk or beat the mixture the more amino acid covered bubbles you create, making the mixture fluff up. The sugar acts as a stabiliser helping the amino acids  bond together.

    Question: Why don’t you use egg yolk in meringue?

    Egg yolks contain fat which interferes with how the proteins arrange themselves, stopping the mixture fluffing up.

    Meringue Ingredients

    4 egg whites

    200g caster sugar

    Bowl – not plastic as these tend to retain oils which might interfere with the mixture

    Electric whisk

    Spoon

    Parchment paper

    How to make Meringue

    • Pre-heat the oven to 110 degrees, gas mark 1.
    • 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.
    egg white ready to make meringue. Why don't you use egg yolk in meringue
    • 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 for about an hour and leave to cool.
    Meringue ready to bake

    Meringue Towers

    First build towers using just meringue. Look carefully at the shape and size of each one to try to build a stable structure.

    Another idea is to use whipped cream and strawberries to stick it together! Can you measure how tall your biggest tower is?

    Learn about the science behind making meringue and why you only need egg white with this fun kitchen science experiment for kids #scienceforkids #scienceexperiments

    Once you’re finished you’ve got a lovely dessert to eat!

    More easy kitchen science for kids

    Find out why popping candy pops or build an edible DNA model with this fun collection of candy science experiments.

    Awesome candy science experiments for kids

    Learn about changes of state by making your own slushy drinks.

    Slushy drink - kitchen science for kids

    Do you know what causes the Maillard Reaction?

    Cake browned by the Maillard Reaction

    Last Updated on May 17, 2020 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.

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