TASK SHEET No. 3.

2
Title: baked meringue

Performance Objective: Given the tools, you should be able to prepare

Classic Brownies by following the standard recipe
and enterprise practices.

Supplies/Materials:

3 egg whites from 3 large eggs

¼ tsp cream of tartar
1 cup sugar
Liquid food color (optional)
Equipment : Oven, Mixer with whisk attachment

Steps/Procedure:

1. Line a 12”x16” baking sheet with parchment paper. Set aside.

2. In a mixing bowl with wire whisk attachment, beat egg whites,
cream of tartar and sugar at low speed for approximately 1
minute to incorporate ingredients.
3. Switch the mixer to high speed and continue beating the egg
whites until soft peaks form.
4. Add the liquid food color and continue beating until soft peaks
form.
5. Immediately transfer meringue into a pastry bag with
decorating tip #2D (or any tip of your choice).
6. Pipe the meringue into the prepared baking pan.
7. Bake for 60-70 minutes or until dry.
8. Once baked, transfer to another baking sheet and allow
meringue to cool.
NOTE:
Do not over whip the egg whites.
Once egg whites reach stiff peaks, immediately pipe onto pans
to prevent the meringue from collapsing.
Assessment Method:

 Observation
 Demonstration