Making Meringues

As part of our Turangawaewae (Our place - where we belong) learning we looked at 'Kiwiana'.  Today we made mini pavlovas with cream and kiwifruit, then wrote a procedure.  We also looked at the science in meringues - they were first made in 1600's when chefs realised whipping egg whites fluffed up.  Egg whites are 90% water made up of protein molecules.  When whipped the water loving bits cling to the water and the other bits cling to the air.  Cream of tarter is an acid and stops it collapsing.  The vote was 'They were YUM!!'

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