Part of Lesson Plan: 1. Egg Foams

Activity Overview / Details

DAY TWO  TEACHER'S NOTE:  Have a computer, overhead projector, and cookie ingredients ready for this lesson. Write the Agenda for the day on the white board.  I usually try to make these on St. Patrick's Day or as close as I can arrange.

AGENDA

How to Make Meringues

St. Pat's Puffs

Next show the video - How to Make Meringues   (see below)  Tell students that there are many different recipes for meringue cookies.  Today we will learn about two of the  recipes for meringue cookies.

Then review recipe (see below) with students. Remind students to:

*Put their hair back

*Wear proper shoes

*Wear an apron or lab jacket

*Wash hands 

*Mise en Place before starting to cook.

*Make sure egg whites are room temperature for best volume.

*Break and separate each egg one at a time to make sure no yolks are in the whites.

*Make sure all equipment is fat free so the eggs will beat easily and to their fullest volume.

*Use a bowl with small rounded bottom and sides that slope out to a wider top to permit the egg whites to beat to a better volume.

*Add sugar gradually after egg whites are at the soft-peak stage.

*Fold chocolate chips into the beaten egg whites.

*Not to eat cookie mix before baked - Salmonella Bacteria.

*Clean as they cook, and leave a clean kitchen.