Meringue

Meringue

1. Milk powder + starch = 10g

2. 20g white sugar, this increases according to the sweetness you like

3. Take the egg whites and put them in an oil- and water-free basin

4. Start to beat the egg whites with a whisk, add 2 drops of white vinegar, it will be easier to beat

5. Bubbles appear and add sugar

6. When you lift the whisk, there is a small upright triangle, indicating that the whisk is successful

7. Sift 10 grams of starch + milk powder. Mix well up and down, don’t over-mix

8. Put the piping mouth into the piping bag, and put the egg white paste

9. Extrusion plate

10. Put the upper tube 90 degrees and the lower tube 120 into the preheated middle oven and bake for 110 minutes.

11. Don’t turn on the oven after that time, let it be stuffy for five minutes.

12. Melt in your mouth, my favorite

13. Don't overdo it. If the foam is too big, it won't be fine.

14. The ready-made meringue should be immediately bagged and sealed to be easily damp