Science in the Kitchen: Meringue

When making meringue the egg whites should be whipped to a very thick consistency.  So thick one should be able to turn the bowl upside down.  Let’s test that theory, shall we?

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Loving this book for our science explorations this year.

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One thought on “Science in the Kitchen: Meringue

  1. ROFLOL! you crack me up! Your kids must have such fun exploring the inside of scientific adventures. Hugs, LOla

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