Lemon Meringue
1.
Sift the milk powder and cornstarch first
2.
Add a few drops of lemon juice to the egg whites
3.
Add 1/3 icing sugar
4.
When there are dense bubbles with an electric whisk, add 1/3 of the icing sugar
5.
When the volume is a little swollen and white, add the remaining icing sugar
6.
Use a whisk to continue to beat for 3 or 4 minutes until it is dry and foamy. Don’t beat it.
7.
Sift the milk powder and starch mixture evenly into the meringue
8.
Use a spatula to stir evenly from the bottom up, just a few times. If it is very thin after mixing, it means that the mixing is too much
9.
Put the meringue into a piping bag with a piping mouth. (I used a 6-tooth flower mouth)
10.
Squeeze the meringue onto a baking sheet covered with a high-temperature tarp, squeeze out as much as possible. (Do not squeeze directly on the baking tray, even non-stick baking trays)
11.
Put it in the middle and lower level of the oven that has been preheated to 100 degrees (the temper of each oven is different, the temperature is for reference only, the temperature of my oven is quite accurate, measured with an oven thermometer), and bake for about 50 minutes
Tips:
After baking, let it cool, then remove it from the oil prickly immediately, store it in an airtight box, and eat it as soon as possible. If it can’t be peeled off, it’s because it’s not fully cooked yet, so you have to go back to the oven and bake it again.
