1. Put egg whites and a small teaspoon of white sugar in a mixing bowl and beat at medium speed
2. Stir until it is de-tacky and send at high speed
3. Pause the blender when whipping to the state shown in the figure. Add the remaining white sugar and 150g trehalose
4. Mix the white sugar and egg whites by hand first to prevent the sugar from splashing when the mixer is beaten
5. Continue to use a blender to send at high speed
6. It can be taken out of the blender when it is stirred until it is wet and foamed, the tail is hooked, and has luster
7. Mix 120g of trehalose, raspberry powder and sieved starch, and add them all
8. Mix with a rubber spatula. It’s not easy to stir at first, but it’s easy to operate after stirring a few times.
9. The powder and sugar are all mixed well in the foam state, continue to stir, do not fall to the bottom
10. The picture shows the state of mixing all materials. The smooth and dense batter is complete
11. Spread baking paper on the baking tray, put 10 into the piping bag, use a 10mm round piping nozzle to squeeze out round pellets about 2cm in diameter on the baking paper
12. Spread the powdered sugar evenly on the surface with a sieve
13. Put it in an oven at 90℃, and slowly bake at low temperature for 1 to 2 hours
Tips:When using a household convection oven, bake at 70°C for 3 to 4 hours.
