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Meringues 

Meringues . Written By Lara Yasmin Zischke . My Question. Does the structure in the egg white change when I make meringues? . My Hypothesis.

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Meringues 

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  1. Meringues Written By Lara Yasmin Zischke

  2. My Question • Does the structure in the egg white change when I make meringues?

  3. My Hypothesis • I think that if I whisk the egg white I will be able to change the structure from a liquid into a foam and then when I bake the meringue the structure will change into a solid.

  4. Procedure • I have set myself about 3 hours for my investigation. • Separate 4 eggs and put only the egg whites into a clean mixing bowl. • Use an electric mixer to whisk the egg whites with a pinch of salt until soft peaks form. Gradually add 1 cup of sugar, whisking well between each addition, until the sugar dissolves. • Once all the sugar has been added continue to whisk on high for 3 minutes. Whisk in ½ teaspoon of vanilla essence for flavour. • Spoon meringue onto lined trays and put into a preheated oven of 120 degrees Celsius. • Bake for 1 ½ hours, turn off the oven and cool completely before taking out.

  5. Diagram

  6. Results • When I separated the egg white from the egg yolk the egg white was a gloopy liquid. • I added a pinch of salt as the recipe said to and I started to whisk the egg white and salt with the electric beater. Immediately the egg white got very bubbly and frothed up. • Then I started to add the sugar and kept whisking. The egg white went a very glossy white colour and the bubbles disappeared and it was more like a stiff foam. • After baking and cooling the meringue it feels crispy and its now a solid.

  7. Discussion • By whisking the egg white I rearranged the inner structure of the egg white. • Egg whites are made up of water and protein. The whisking rearranged the structure of the proteins. They started out tangled, but the whisking broke them up and they had to realign, forming the big puffy solid mass that makes meringues. The proteins are made up of individual amino acids. Some of the amino acids building blocks are hydrophilic, they love to be near and interact with water molecules. Others are hydrophobic, they are repelled by water. When these are untangled and air is allowed amongst them they interact and form new lifelong bonds to create a network of protein. • Then when I baked the meringues most of the water evaporated, leaving the crispy shell of egg whites and sugar. • The sugar in the meringue changed too, it’s crystals dissolved. The sugar helped allow more air to be incorporated into the mixture. It also gave the meringue its sweet taste.

  8. Conclusion • The structure changes in the egg white when I make meringues. There were 2 significant physical changes. • The 1st was in the whisking the egg whites when the structure of the proteins realigned changing the egg white from a liquid to a foam. • The 2nd was in baking when the water evaporated and the egg white changed from a foam to a solid. • After the meringues were made I decided to try to reverse the structure by placing a meringue into some water. The meringue dissolved overnight, back into a liquid but it’s different from the 1st state and you could not reuse the egg as it would probably have bacteria in it. • I think this was a fair test and it clearly worked.

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