Rainbow Meringue
1.
1. Prepare the ingredients
2.
2. Separate the egg white and the yolk, and put the egg white into the glass with the Joyoung baby stick. Put in sugar.
3.
3. Manually stir with a whisk to let the sugar blend into the egg whites.
4.
4. Put the egg beater on the baby stick and start to beat the egg whites.
5.
5. Cut the lemon and squeeze the lemon juice into the egg whites.
6.
6. Dispense to dry foaming, and the egg whites are in a relatively hard state.
7.
7. Cut the mouth of the piping bag and put it into the piping nozzle, and choose the piping nozzle according to personal preference.
8.
8. Squeeze a part of food coloring on the inner wall of the piping bag.
9.
9. Take a part of the whipped egg white and put it into a piping bag.
10.
10. Squeeze meringues of the same size on the baking tray.
11.
11. Preheat the oven at 100 degrees and bake for about 80 minutes.
12.
12. The delicious meringue is ready.
Tips:
1. It must be baked at low temperature, otherwise it will be easy to paste.
2. The ready-made meringue should be sealed in time, otherwise it is easy to be damp and sticky.
