Meringue
1.
The yolk protein is separated.
2.
Using an electric whisk, stir the egg whites at a low speed for a few seconds, and then beat them until they become thick.
3.
Add 1/3 of the granulated sugar, turn to medium and high speed until fine foam, add 1/3 of the granulated sugar, turn to high speed and continue to beat until the texture can appear.
4.
Finally, add the rest of the sugar and continue to beat until it is close to a dry foaming state, that is, when the egg beater is lifted, the egg white can pull out a sharp corner.
5.
Add cornstarch to the whipped meringue, add powdered sugar, and stir evenly with a silicone spatula.
6.
Pour the food coloring on the small dish and brush on the inner wall of the piping bag.
7.
The piping bag is cut and put on the piping mouth, and then the piping tape is put into the cup and filled with meringue paste.
8.
Preheat the oven at 160°C for 10 minutes, the upper and lower fire, middle layer, first bake at 160°C for 15 minutes, then turn to 100°C for about 40 minutes (baking time and temperature are for reference only, and adjusted depending on the size of the meringue).
9.
After baking, leave it in the oven until the surface of the meringue hardens before taking it out.
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