1. After the yolks are separated, add powdered sugar.
2. Come on, 20ml.
3. Add milk, pour too much, just 30ml.
4. Stir.
5. Whip the meringue with sugar.
6. Keep going.
7. There is no special attention to it, it is almost like this, it has sharp corners when it is lifted, and it will not fall off when hung on the whisk.
8. Stir it, not clockwise, just stir the cut surface.
9. 155 degrees, 50 minutes.
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