Meringue Kisses

Meringue Kisses

1. Nutritional information

   • The nutritional information for this prototype is really good in terms of the results gathered. This dessert is particularly low in calories and contains no fat and salt. However, the recipe is made up of 65% sugar which is a negative aspect as it would drastically change the behaviour of the child. This dessert seems to encourage consuming sweet dessert and does not reinforce the healthy eating principles of reducing sugar; increased sugar will result in dental issues also. According to the chart, this dish contains no fibre, fibre is vital for the digestive system and adding wholemeal flour or with the use of nuts can be dangerous to children or will alter the texture and overall presentation of the product, as evident in the batch 1 image.

2. Opinions

   • “Meringue has always been a sweet treat and family favourite for special occasion but unsure about the suitability for children. However the second batch of meringue was beautiful, it had a lovely chewy texture in the middle.”

3. Functions of Ingredients

   • Icing sugar: The icing sugar is use to sweeten the egg and create the glossy appearance on the mixture.
   • Eggs: The eggs form the structure and aerate the mixture.
   • Colouring: The colour is simply for added attraction and appeal.

4. Mean results from tasters

   • From the results, it is evident that this prototype failed in many areas. This is beneficial though, it allows for more room for development and adapting the product to further meet the design brief. Suitability and aroma were the main two that stood out as being low. If the original idea has been revealed as not suitable for children, then it will be extremely hard to develop the product without dramatically changing the product. Texture, sweetness and cost scored the highest which are vitally important aspects from the specification.

5. Cost

   • £0.23
   • This was one of the cheapest design ideas to produce, simply due the very few ingedients that it includes. The price will increase slowly as more ingredients and techniques are added.

6. Development ideas

   • Use of alternative flavourings influenced by natural ingredients
   • Consideration of different shapes and sizes
   • Consideration of different sandwiching techniques for example with the use of chocolate, nuts, sprinkles or pureers.
   • Use of exotic, seasonal and unfamiliar fruits and vegetables for colour and flavour