Baking Meringues

Cookies
By Eva Geitheim

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

What Is Meringue?

Meringue is basically a foam,

or a collection of bubbles

Mostly a consumption of egg

whites and sugar

Egg whites are 2/3 the weight

of an egg and is 10% protein.
Egg whites are bases.

Egg whites are made up of

proteins and water.

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

Properties of Meringues

Crunchy on the outside

Soft in the inside

Light

Airy

Sweet

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

The Process As You See It

(Will be videos of making the meringues)

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

What Happens Part 1

When you crack an egg, the white comes

out in a liquid blob, but as you start
mixing the proteins are restructured and
unfolded into a net.

Beating the white gets lots of air, which

gets trapped in the net of proteins.

The egg whites cant hold up on their own

so thats why sugar and acids are added.

The net of protein and air together form

stiff peaks.

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

What Happens Part 2

You can tell there are stiff

peaks by lifting the beaters
so the peaks are straight and
the mixture doesnt move
back into original form.

As you bake the meringues,

most of the water evaporates
making the shell nice and
crisp.

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

Chemistry

Meringue cookies is an endothermic

reaction because the meringue
takes in heat

The protein folding of egg whites

are covalent

Surface Area allows the process the

speed up.

Chemical Formulas

For Cream of Tartar: KC H O

4

For egg Whites: Isnt its own compound

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19

Molecular Form
for Egg Whites

Molecular Form For

Cream of Tartar

Bibliography
"Post Navigation." Science Sparks. Web. 10 Mar. 2015. <http://www.science-sparks.com/
2011/10/03/transforming-egg-white-simple-science/>.

!
"Make Meringue Science!" Make Meringue Science! Web. 10 Mar. 2015. <http://
www.education.com/activity/article/make_meringues_first/>.

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"Make Meringue!" Make Meringue! Web. 10 Mar. 2015. <http://www.planet-science.com/
categories/under-11s/chemistry-chaos/2012/03/make-meringue!.aspx>.

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"Soft and Stiff Peaks Secrets." Web. 10 Mar. 2015. <http://www.tasteofhome.com/cooking-tips/
general-food-tips/soft-and-stiff-peaks-secrets>.

!
"Science of Cooking: Ask the Inquisitive Cooks!" Science of Cooking: Ask the Inquisitive Cooks!
Web. 11 Mar. 2015. <http://www.exploratorium.edu/cooking/icooks/11-03-03.html>.

Geitheim, Evakareena

Tuesday, March 17, 2015 at 2:17:31 PM Pacific Daylight Time

70:56:81:af:f2:19