This week our Year 10 GCSE Food Preparation and Nutrition students had a go at making meringues. 

The first challenge is to successfully separate the egg yolk and white, which can be a messy process.  Once the students had done this, they then whisked the egg whites to incorporate air and denature the protein in the egg white.  Once the egg whites were stiff, caster sugar was gradually added, which adds sweetness and structure to hold the light, airy, whipped egg white foam.  The meringues were cooked and then decorated with cream, fruit, chocolate and spun sugar to make a nicely presented sweet treat. 

Well done Year 10.  Mrs James.