1. Weigh out the egg whites, sugar, tartar powder, and pigments and dissolve them with warm water
2. Add the egg beater, heat it with an electric beater and beat until hard foaming. Then add the warm water to dissolve the pigment and mix well
3. Squeeze chocolate on the baking tray at intervals (or put chocolate beans directly)
4. Put the whipped meringue into a piping bag and squeeze it on top of the solidified chocolate
5. Put it into the preheated oven in time, 175℃ for about 40 minutes, and the surface will be dry and hard. Don’t bake for too long to avoid staining
6. Let's taste after it's cool~~
