Meringue

Meringue

1. Mix cornstarch and strawberry powder, sift and set aside

2. Add lemon juice to the egg whites, beat until the fish eyes are soaked, add 1/3 of the fine sugar, and continue to beat

3. Beat until there are obvious traces, add 1/3 of the fine sugar, and continue to beat

4. When you lift the whisk, pull out the small hook, add the remaining fine sugar, and send it to the small sharp corner that can be lifted upright

5. Sift in the powder mixture and mix well with a cross gesture from bottom to top

6. Put it in a cut piping bag

7. Squeeze it onto a greased paper baking tray or silicone mat. Because it is too crisp after being out of the oven, it is easy to break even with this non-stick gold plate.

8. Put it into the middle and lower layer of the preheated oven and bake at 100 degrees for about 30 minutes. The specific time and temperature are increased or decreased according to the size of the extruded pattern and the actual oven temperature of different ovens.

Tips:

Be sure to pay attention to the heat, and the temperature should not be too high. To test whether the meringue is successful, it is necessary to see the color and shape of the furnace, there should be almost no difference from the furnace, no collapse, shrinkage, serious discoloration and graininess. Bite the inside, the inner core is sparse and porous, very crisp, melts in the mouth, sweet and without eggy smell.