1. Prepare ingredients: 60g egg white, 10g caster sugar, two drops of lemon juice, a little color powder; 35ml purified water, 110g caster sugar.
2. Add two drops of lemon juice to a container with a small inlet diameter for the egg whites and beat them until the fish eyes are soaked. Add 10g of fine sugar.
3. Hit to rigid foam, as shown in the picture!
4. Add a little toner and beat until evenly mixed.
5. The state of the prepared meringue~
6. 110g caster sugar plus 35ml purified water
7. Cook to about 115 degrees.
8. Add the boiled syrup to the beaten egg whites, add slowly and beat at high speed.
9. Beat until hard foaming, lift up the whisk, and the head of the whisk has a sharp corner, as shown in the figure~
10. Put the piping mouth into the piping bag, put it in the wide-mouth cup, and scoop the whipped meringue.
11. Lay a silicone mat on the baking tray. The hot air of the oven is preheated up and down to 90 degrees.
12. Squeeze the meringue into the baking tray according to your preference, and try to be the same size as possible.
13. The extruded meringue embryos are sent to the preheated oven for baking.
14. For baking, heat up and down with hot air at 90 degrees for about 60 minutes. Until the surface is hard and smooth, the bottom is smooth after cooling.
15. The beautiful meringue is out~ It's so beautiful~
16. A small dessert that I like very much~
Tips:1. The pigment used in the recipe is DR toner, and it can also be used. It needs to be sent out at the end. Add the pigment and mix evenly. Be careful not to draw circles to avoid defoaming.
2. The whipped meringue should be stiffly foamed. Lifting the whisk will leave upright sharp corners.
3. When baking, the temperature is 90 degrees hot air function to bake. If the temperature is high, it will be colored.
4. The baked meringue, take it off after cooling, and keep it sealed.
5. Use a small-caliber container for whisking the egg whites. If the amount of liquid is small, you must choose a small-caliber container.
