Abstract
The macaroon is a western sweet made with egg whites, sugar, and almond powder. The colorful appearance of this confection can evoke interest in food and its colors in children. The aim of this study was to propose new teaching materials for shokuiku (nutrition education) using macaroons, focusing on foamability and the foam stability of the egg white, as well as the colors of the macaroon. The effects of additives on foamability and the foam stability of the egg white were investigated. Sugar, salt, vinegar, honey, and thick malt syrup made the foam more stable. Oil and egg yolk inhibited the egg white from whipping. On the other hand, freezing hardly affected the foamability and the foam stability of the egg white.
