1. Put the egg whites, sugar, and water into the egg beater together;
2. The egg beater sits in 50 degrees hot water, the hot water is heated, and the egg whites are beaten;
3. When the temperature of the egg white is similar to the hand temperature, disconnect the egg beater from the hot water and continue to beat at high speed;
4. Hit until the state in the picture;
5. Put the meringue into the piping bag;
6. The meringue was squeezed on the baking tray; it just filled a tray;
7. Put it in a preheated oven at 100 degrees and bake for one hour and 20 minutes. Don't take out the baking tray at that time, turn off the heat and continue simmering;
8. When the meringue becomes crispy, take it out and seal it for storage.
Tips:The meringue needs to be baked at a low temperature for a long time, and the baking time and temperature should be set according to your own oven.
