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?


Loving this book for our science explorations this year.


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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