Sesame Meringue

Sesame Meringue

by Food·Color

5.0 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

4

Continue to look for changes in meringue in old books. The meringue with sesame seeds tastes more delicious, but I can’t think of the exact shape of the spiral shape described in the book, so I played it freely, and the result became a pancake-like, it is better to squeeze it into a small round cake. It worked.

Ingredients

Sesame Meringue

1. Ingredients: 30 grams of egg white, 25 grams of caster sugar, 12 grams of cooked black sesame seeds

Sesame Meringue recipe

2. The black sesame seeds are chopped up in advance for later use, and you can roll them with a rolling pin.

Sesame Meringue recipe

3. Beat the egg whites into a thick bubble, add one-third of the sugar, and beat until it is dense and thick, then add another third of the sugar, and beat until the foam is fine, add the remaining sugar, and beat until the custard can stand upright. Add chopped sesame seeds and mix well

Sesame Meringue recipe

4. Put the egg paste into the piping bag with round mouth and flower mouth. Squeeze out the pattern on the baking tray, sprinkle with sesame seeds, put it in the oven, middle layer, up and down heat 100 degrees, bake for about 60 minutes, until the surface is milky white or light yellow, and bake out.

Sesame Meringue recipe

Tips:

It doesn’t have to be black sesame seeds, but white sesame seeds are also fine.
The finished product is easy to absorb moisture and stick together, so it needs to be sealed and stored.
The crushed sesame seeds can also be rolled with a rolling pin.

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