Meringue-meet The Authentic Taste

Meringue-meet The Authentic Taste

1. Prepare the ingredients, and then preheat the oven in advance (100°C up and down for 5 minutes);

2. The most important step will begin next! That is to pass the egg whites. (The success or failure of the egg white will affect the taste of the meringue) First, drip lemon juice into the egg white (3 drops is enough!) If you don't have lemon juice at home, you can use white vinegar instead!

3. Add sugar to the egg white three times and beat until it is foamed, that is, the sharp corners can be lifted as shown in the figure.

4. Sift in cornstarch and milk powder;

5. Quickly cut and mix evenly; Note: Do not draw a circle when mixing, but also mix up and down evenly until the protein, cornstarch and milk powder are completely fused together;

6. Put the piping mouth into the piping bag, cut open with scissors to expose the piping mouth, and then put the meringue into the piping bag with the help of a cup;

7. Spread greased paper on the baking tray, squeeze the egg whites on the baking tray, try to be the same size and height;

8. Put the baking tray in the middle of the oven and bake for 50 minutes at 100 degrees, then take it out;

9. It can be easily removed after cooling; if the bottom is still very sticky after cooling, it is not cooked, and you need to return to the oven to bake it again. (The specific temperature and time are still flexibly adjusted according to the size of the meringue you squeeze and the situation of your own oven)

Tips:

1. The egg whites must be oil-free and water-free. If the eggs are just taken out of the refrigerator, please put them outside to warm up before making them;
2. To squeeze the meringue, the hands should be vertical, so that the meringue can be extruded beautifully.
3. Mixing the flour must be clean and neat, and you can stop immediately when the flour is gone;
4. The meringue must be sealed and stored immediately after cooling, otherwise it will be sticky and soft, which will affect the taste.