Romantic Mood. 【sakura Meringue】

Name: Romantic Mood. 【sakura Meringue】
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces (about 73g) protein; 50-60g Powdered sugar; 7g (coloring can also be used) Strawberry powder; A few drops Lemon juice; Some Vanilla extract

by coffee. Mocha

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

[Sakura meringue], the beautiful meringue dessert is happy even if you don’t eat it, haha. . .
This little dessert belongs to different countries, and its methods are also different. Today I’m doing it in Switzerland.

I feel that foreigners’ sweetness is more advantageous than us. I like to eat sweets, but I think the amount of sugar in the recipe is still too large, so I reduced the amount of sugar and did not use coloring when coloring. Instead, I used strawberry powder. The powder is very beautiful and strawberry. The sour and sour taste of the powder is neutralized and some sweetness is lost, and the taste is better

Last time I made a cake roll, there were two more egg whites, so I can just make it. This is also a good way to consume egg whites~~"

Ingredients

2 pieces (about 73g) Protein
50-60g Powdered Sugar
7g (coloring can also be used) Strawberry Powder
A few drops Lemon Juice
Some Vanilla Extract

Romantic Mood. 【sakura Meringue】

1. Separate the egg whites one day in advance, wrap them in plastic wrap and store them in the refrigerator overnight. Pour the powdered sugar, lemon juice and vanilla extract into the egg whites. Beat in boiling water until the egg whites are heated to about 60 degrees. Remove from heat.

2. Continue to beat the egg whites to room temperature and the surface is smooth and shiny. Add strawberry powder and mix well on low speed

3. Put the meringue into a piping bag and squeeze it on a baking tray lined with baking paper. You can use a round mouth or a cookie mouth. I use a cherry blossom mouth.

4. Preheat the oven to 100 degrees, I made two plates, put the two plates into the oven up and down, low-temperature and slow-bake for 1 hour, change the position of the upper and lower pans, continue to low-temperature and slow-bake for 1 hour, take out a meringue on each of the upper and lower pan , Let it cool for a while to see if the inside and outside are all crispy, don’t take it out immediately if it is crispy, close the oven door for 30 minutes