1. The ingredients are ready.
2. Add appropriate amount of sugar and crush the dragon fruit.
3. Transfer to the fire and boil into jam for later use.
4. Add some lemon juice to the egg whites.
5. Make large coarse bubbles and add the first powdered sugar.
6. Make a fine instant noodles at medium speed and add the second powdered sugar.
7. Make clear lines at medium speed and add sugar for the third time.
8. After adding the white sugar for the third time, the whisk can be stopped by stirring it at medium speed to high speed and turning into dry meringue.
9. Sift in cornstarch.
10. Mix evenly from the outside to the inside and add a little boiled dragon jam to add color to the roses.
11. Just stir it twice.
12. Put the six-tooth piping mouth in the piping bag and then put the meringue in it.
13. Squeeze the rosette into the baking dish.
14. Bake in a preheated oven at 100°C for 50 minutes, then turn to 95°C and bake for another 20 minutes.
15. The baked is crispy and sweet.
Tips:Pitaya is boiled into jam to make the shape better and the color is better than using the juice directly.
