1. 3 eggs with 50g sugar, 75g low powder
2. Eggs and sugar are beaten at high speed with a whisk
3. Add the low powder in portions and mix evenly with a spatula
4. Put the batter into a piping bag and squeeze it into a small paper cup
5. 175 degree middle level about 15 minutes
6. Whisk the butter
7. Add 10g sugar to egg whites and beat until wet
8. Add 35 grams of sugar to 25 grams of water, boil on low heat until it boils, pour into the egg whites, and whip the egg whites at high speed until dry foaming
9. Mix egg whites with butter, beat patiently until smooth, add blueberry fruit powder, and decorate the small cakes.
Tips:The separation of oil and water during the mixing of egg whites and butter really made me want to give up for a while. Fortunately, I persisted and finally got a smooth and delicate cream.
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