Science Smarts: Science fun for that rainy day

By Patty Rooks on September 14, 2024.

It is a rainy day today, so I had to find some science to do inside. I did not want to get wet making a mess outside, so the kitchen it is! Remember, I am not a supporter of ever eating your science experiment, BUT just this once, you can. Keep this experiment handy in case the rain continues for the next few days (which I hope it does). Let’s get started.

*Remember to ask an adult before doing this experiment.

Materials

– 2 large eggs

– Powdered sugar

– Cream of tartar

– Peppermint extract

– Hard peppermint candies

– Mixing bowls

– Measuring cups

– Measuring spoons

– Oven

– Baking sheet

– Parchment paper

– Mixer

– Adult helper

Procedure

1. Have your adult helper se the oven to 80°C (175°F). to preheat.

2. Line the baking sheet with parchment paper. Set aside.

3. Crush up your peppermint candies – I like to put them in a zipper-type bag and smash them up into nice bits – not to fine, chunky.

4. In one of the mixing bowls, separate the eggs – you only need the white NOT the yolk.

5. In another mixing bow, measure 250 mL (one cup) of powdered sugar.

6. Get your electric mixer ready. Add the egg whites and 1mL (1/8 tsp) of cream of tartar to the mixing bowl. Be patient, mix these with the electric mixer. It will take a bit of time. You want them to come to soft peaks, thick and creamy white in colour.

7. Slowly (one scoop at a time) add the powdered sugar.

8. Once all of the sugar is incorporated, add 1mL (1/8 tsp) of peppermint extract and mix in.

9. Using a large spoon, “plop” mounds of your white fluffy mixture on the baking sheet. Evenly space them out so they will bake evenly.

10. Sprinkle with the crushed up candies.

11. Place in the oven for about three hours – they need to be dry. Check on them and once you think they are dry and cracked enough, shut the oven off and allow them to sit there for one more hour. I know it takes A LOT of patience for this delicious treat.

12. Enjoy!

What is going on?

What you made here are meringues. Meringues seem like a fancy name for a cookie that is just made with egg whites and sugar. There is a science to it though.

You started by beating the egg whites with the cream of tartar, which is necessary because it is a mild acid that allowed the egg whites to coagulate faster and maintain their shape longer. As you beat this mixture with the electric mixer, you are incorporating air into the egg whites which allows them to be fluffy and pillowy soft. Once you add the sugar, it bonds with the water still in the egg whites. These sugar bonds keep the air bubbles in the egg/sugar mixture moist and prevent them all from bursting resulting in the most delicious meringue possible! Did you notice that once the meringue hits your tongue (which is wet) it miraculously dissolves!

Patty Rooks, senior scientific consultant PRAXIS, “Connecting Science To The Community.” Contact Praxis at praxis@praxismh.ca, http://www.praxismh.ca, Tweet or follow us @PraxisMedHat, or friend us on Facebook. Address: 12 826 11th Street SE, Medicine Hat, AB, T1A 1T7 Phone: 403-527-5365, email: praxis@praxismh.ca.

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