1. Prepare ingredients: 60g egg white, 10g caster sugar, two drops of lemon juice, a little color powder; 35ml purified water, 110g caster sugar.
2. Spread tin foil on the baking tray and arrange it evenly
3. Add two drops of lemon juice to a container with a small inlet diameter for the egg whites and beat them until the fish eyes are soaked. Add 10g of fine sugar.
4. Beat until hard foaming, add a little toner, beat until evenly mixed.
5. 110g of caster sugar and 35ml of purified water are boiled to about 115 degrees.
6. Add the boiled syrup to the beaten egg whites, add slowly and beat at high speed.
7. Beat until hard foaming, lift up the whisk, and the head of the whisk has a sharp corner, as shown in the figure~
8. Put the piping mouth into the piping bag, put it in the wide-mouth cup, and scoop the whipped meringue.
9. The hot air of the oven is preheated up and down to 90 degrees. Squeeze the meringue into the baking tray according to your preference, and try to be the same size as possible. The light rain is squeezed into strips~
10. The extruded meringue embryos are sent to the preheated oven for baking
11. Hot air up and down at 90 degrees for about 60 minutes. Until the surface is hard and smooth, the bottom is smooth after cooling.
12. The beautiful meringue is out~ It's so beautiful~
13. My friend said this is chalk~ well, welcome to organize a group to make chalk~
Tips:1. The pigment used in the recipe is DR toner, and it can also be used. It needs to be sent out at the end. Add the pigment and mix evenly. Be careful not to draw circles to avoid defoaming.
2. The whipped meringue should be stiffly foamed. Lifting the whisk will leave upright sharp corners.
3. When baking, the temperature is 90 degrees hot air function to bake. If the temperature is high, it will be colored.
4. The baked meringue, take it off after cooling, and keep it sealed.
5. Use a small-caliber container for whisking the egg whites. If the amount of liquid is small, you must choose a small-caliber container.
