Meringue (make Meringue in The Oven)
1.
Prepare the ingredients and separate the egg yolk from the egg white. The egg white should be packed in a water- and oil-free container
2.
First use an electric whisk, stir the egg whites at low speed for a few seconds, and beat until it is thickly foamed.
3.
Add 1/3 of the granulated sugar and beat at medium and high speed until fine foam
4.
Then add 1/3 of the fine sugar, turn to high speed and continue to beat until the texture can appear
5.
Finally, add the rest of the sugar, and continue to beat until it is close to a dry foaming state, that is, when the whisk is lifted, the egg white can pull out a sharp corner
6.
Add cornstarch to the whipped meringue and stir evenly with a silicone spatula (after adding the powder, do not stir, it will defoam easily)
7.
Then add the powdered sugar and stir evenly with a silicone spatula (after adding powder, do not stir, it is easy to defoam)
8.
The mixed meringue paste looks like this
9.
Cut the mouth of the piping bag and put the piping mouth, then put the piping tape into the cup, and put the meringue paste
10.
Then squeeze it on a baking sheet lined with parchment paper/grease paper, and preheat the oven at 160 degrees for 10 minutes
11.
Baking: upper and lower fire, middle layer, first roast 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 according to the size of the meringue)
12.
After baking, leave it in the oven, wait for the surface of the meringue to harden before taking it out, the lovely meringue is out! !
Tips:
1. The delivery of egg white (white) is the same as that of chiffon cakes. The container for egg white must be oil-free and water-free, and it should not be mixed with a little egg yolk, otherwise it will affect the delivery of the egg whites.
2. If you dislike the heavy smell of eggs, you can add a few drops of lemon juice or white vinegar when the egg whites are beaten.
3. If you want to add color to the meringue, you can add a small drop of pigment to the egg white and then whip it; if you want a different effect, you can use other decorative mouthpieces
4. After the oven is out, let it cool thoroughly before uncovering the sugar cubes. If it is still not easy to uncover after cooling, it means that it is not fully baked. Let's bake for a few more minutes.
5. I use a non-stick baking pan, if yours is an ordinary baking pan, be sure to cover it with greased paper or baking paper
6. If you think it’s too sweet, you can reduce the amount of powdered sugar, but I just want to say that this is originally sugar
7. It must be sealed and stored after cooling
8. Oven: TO5438
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