Rose Meringue

Rose Meringue

1. Let's get a finished picture of the town building first!

2. The yolk protein is separated.

3. Put the egg whites in a water-free and oil-free container for whisking the egg whites, and add white sugar to beat them.

4. The piping bag is filled with an eight-tooth piping mouth, and the piping bag is smeared with pink food coloring.

5. The egg whites are sent from low speed to high speed until the egg beater lifts the small hook.

6. The whipped egg whites are dripped with two pink pigments.

7. Use a spatula to gently stir and mix the egg whites and pink pigment.

8. The mixed protein is transferred to the piping bag.

9. Spread a piece of greased paper on the baking tray to form a rosette.

10. Preheat the oven to 110 degrees, put the meringue in the open box and bake at 110 for 50 minutes.

11. It is necessary to observe the changes of the meringue during baking~

12. That's it!

Tips:

Whip the egg whites until the egg whites are silky smooth. Lift the egg beater to have a small hook that has been poured, and there is no granular sugar.