1. Add a few drops of vanilla extract and lemon juice to the egg whites and mix slightly
2. Add in caster sugar in portions to beat
3. Use a whisk to send to a small sharp corner at high speed
4. Dip a toothpick with some food coloring, and draw four straight lines in the piping bag
5. Put the whipped meringue into the piping bag
6. Put greased paper on the baking tray, squeeze it in a circle from the center, and a rose will appear. The amount of this recipe can squeeze a baking tray.
7. The middle layer of the oven is fired up and down at 100 degrees for about 100 minutes. The time is related to the size of the flower you squeeze. Bake until it can be easily peeled off the oil paper (please adjust the temperature and time according to your own oven temperament)
Tips:1. I use a 32-liter solar wind baking oven, which can bake two dishes at the same time, so I doubled it (Figure 7). If you use an ordinary oven, please consider the size of the oven. It is not recommended to double the amount, because the baking meringue takes a long time. If you make a lot of it, you can’t bake it at once, the rest will defoam
2. The baked meringue can be removed from the oil paper after a few minutes of drying. If it sticks to the bottom, it means it is not cooked. Put it back and continue baking.
3. Meringue is easily damp, so it must be sealed and stored
