VCE Meringue Challenge!

Year 11 students last Monday created meringue magic! They wrked individually to create their masyterpieces with most achieving success. Meringue is an example of mechanical aeration and used the key food group EGGS which is the focus for this weeks lessons.
To get perfect results you need to remember the following:
EGGS must be fressh and room temperature, you need a clean dry bowl, you need to add the sugar gradually after you whisk the eggs to a foamy to firm stage and dissolve the castor sugar well before adding more sugar. Bake at a cool temperature to achieve crispy outer with soft marshmallowy centre . Delightful, delectable, sweet and pretty. Here are some of the results with Chantell Trollip achieving Masterchef of the day for her very, very creative and original work!

Chantell Trollip created 3 very original meringue nests!