Meringue

Name: Meringue
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece protein; 25g Caster sugar; 1/8 teaspoon vanilla powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The method in an old book has changed the ratio. In the early years of pastry making books, most of them had only texts and no pictures, not as illustrated by the present. Books with a little more pictures often have one or two pages and two or three pages of finished pictures on the front cover and back cover. In the old books, the names of pastries are sometimes transliterated or transliterated, regardless of whether they are transliterated or freely translated. The names are often different from the current ones. People often wonder what it is. It's like this meringue, in today's books, it should be called Marin Snowball, right?

Ingredients

1 piece Protein
25g Caster Sugar
1/8 teaspoon Vanilla Powder

Meringue

1. Ingredients: 1 egg white, 25 grams caster sugar, 1/8 teaspoon of vanilla powder

2. Pour the egg whites into a large bowl, beat with a whisk until the fish eyes foam, add one third of the sugar, continue to beat until the foam is fine and thick, and then add one third of the sugar. Beat until the foam is fine, add all the remaining sugar, and beat.

3. The beaten egg whites can be inserted into a spoon or chopsticks without pouring, add vanilla powder, stir evenly, put the egg white paste into the piping bag, extrude the pattern in the baking tray, put it in the oven, middle layer, upper and lower fire 100 degrees, bake for 60 minutes Left and right, until the surface is milky white, the bottom is light yellow, after it is baked thoroughly, it is out of the oven.

Tips:
Eggs need to be taken out of the refrigerator and brought to room temperature before use.
The temperature of the oven should not be too high and baking at low temperature can prevent the surface of the product from being burnt and the inside is not cooked or crisp.