1. In an anhydrous and oil-free basin, separate the egg whites and add sugar. The eggs I use are medium in size. The whites of two eggs are about 85 grams. White sugar is ordinary white sugar, 90 grams. The amount of sugar can be increased or decreased according to the size of the egg.
2. Put the basin in warm water at about 50 degrees, heat in a water bath, and stir until the sugar is completely melted. Be careful not to overheat the water and don't scald the eggs.
3. According to the color you like, use a toothpick to wipe the pigment into the piping bag, squeeze out the very random colored stripes.
4. Preheat the oven to 100 degrees, put it in at 90 degrees, and turn on the hot air circulation for more than one hour. Bake it until it doesn't stick to your hands, and it can be picked up gently. Pay attention to the temperature not to be high, it will bake yellow if it is high.
5. It has a crisp taste and melts in the mouth, which is a success.
6. When it's cold, put it in a sealed jar, don't get damp, and keep it in a cool place for a week.
