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1. Measure the materials according to the formula table
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2. Put the egg whites in a water- and oil-free basin, add vanilla extract, lemon juice, and cornstarch.
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3. Start to beat the egg whites, add fine sugar in three times, first make big fish-eye bubbles at low speed, then add the first sugar, change to high speed until it is dense and add the second sugar, continue to beat at high speed until wet foaming, showing a big hook state Add the sugar for the third time and change to a low speed to sort the bubbles.
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4. Beat the egg whites until you lift the whisk to pull out a small right angle, which is hard foaming.
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5. Add the minced coconut in two portions and mix well.
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6. Put it into a piping bag and cut out an opening of about 1cm with scissors.
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7. Put a tarp on the baking tray to make meringue biscuit embryos.
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8. Preheat the oven, fire up and down at 130 degrees, bake for 18 minutes, turn 100 degrees, and bake for 25 minutes, then place it in the oven for about 10 minutes, take it out, let it cool, and keep it sealed.
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Tips:1. The bowl and whisk head for whisking egg whites must be water-free and oil-free, otherwise the egg whites will not be easy to beat.
2. Because it is for children to eat less sugar, you can increase the amount if you like sweeter ones.
3. Corn starch is used to stabilize the protein, so it can be omitted if it is not.
4. Vanilla extract removes the fishy smell of egg whites.
