2 eggs (just the whites)
1/3 cup sugar
1/2 tsp vanilla extract
beater with a whisk
- Discuss the experiment with the kids as you go along. Explain that some chemicals in the food we eat are made up of very tiny particles or pieces called molecules that look like tiny, curled up chains. Egg whites have special molecule chains called albumin and when we whisk them really fast, air bubbles fill the space between all of the chains, turning it into a foam. When the foam is baked, they turn into tasty treats called meringues (they are melt-in-your-mouth delicious!) Haha! How's that for a science lesson?
- Begin by lining a baking sheet with parchment paper.
- Preheat the oven to 225 degrees.
- Crack the two eggs into a medium bowl but only allow the egg white to drip into the bowl. Save the yolks and add to more eggs for scrambled eggs or something!
- Using a beater (preferably with a whisk attachment), whisk the egg white for about 5 minutes. Once it forms peaks when you lift it, slowly add the sugar. Continue beating and slowly add the vanilla. Beat for another minute.
- Using spoons, place a dollop of the foam onto the parchment paper lined baking sheet.
- Bake for 45 minutes and then turn off the oven. Do not open it, just leave them in there for another 15 minutes. Take them out and let them cool. ENJOY!