1. Prepare materials
2. Beat the powdered sugar and egg whites at low speed until the powdered sugar is moist, then turn to high speed
3. Beat the egg whites until it is dry and foamy, and lift the whisk to have an upright fixed sharp corner
4. Cut the mouth of the piping bag and put it into the piping mouth. I chose the cherry blossom mouth. Put the whipped egg whites into the piping bag with a spatula
5. Extrude the desired shape on a baking sheet covered with greased paper. You can drip a little bit of food coloring in the middle, and it will have a beautiful color matching effect.
6. Be sure to leave a gap when the piping nozzle is squeezed on the baking tray
7. My oven temperature is low, the actual temperature of 100 degrees does not exceed 80 degrees, preheat for five minutes, put in the squeezed meringue and bake for 90 minutes, after baking, touch it, the surface is hard and not sticky.
8. Isn't it beautiful? The taste is also very good. Instant in the mouth
Tips:1. When baking, be sure to bake at low temperature, too high temperature will change the color of the meringue.
2. The temperature difference of each person's oven is different, try to observe while baking.
3. The pigment should not be too much, just a little bit is enough.
