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. When making fisheye bubbles with an electric whisk at a low level, add lemon juice from 1 slice of lemon, 20 grams of powdered sugar and a few grains of salt.
2. Add 20 grams of powdered sugar when making fine white foam with an electric whisk. Then use the middle and low gear to beat the egg whites. When the egg whites have clear lines, add 20 grams of powdered sugar and continue to beat the egg whites. When the egg whites reach dry foaming, lift the whisk to pull up the small sharp corners, and the small sharp corners do not bend.
3. Sift cornstarch into the whipped meringue, and mix it up and down with a silicone spatula (after adding the powder, do not stir it, it is easy to defoam)
4. It looks like after mixing evenly.
5. Put the meringue paste into the piping bag.
6. Then squeeze it onto a baking tray lined with baking paper/grease paper (I used a golden non-stick baking tray, if yours is a regular baking tray, be sure to line it with grease paper or baking paper). At the same time, preheat the oven at 150 degrees for 10 minutes.
7. Upper and lower fire, middle layer, first roast at 150°C for 15 minutes, then turn to 100°C to roast for 40-60 minutes (baking time and temperature are for reference only, adjusted according to the size of the meringue)
8. After baking, leave it in the oven and use the remaining temperature of the oven to harden the surface of the meringue before taking it out. Be sure to store it in a sealed box after cooling!
Tips:After the oven is baked, let it cool completely to uncover 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!
