Sesame Meringue
1.
Ingredients: 30 grams of egg white, 25 grams of caster sugar, 12 grams of cooked black sesame seeds
2.
The black sesame seeds are chopped up in advance for later use, and you can roll them with a rolling pin.
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
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.
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.
