Unicorn Meringue [first Taste Diary]

Unicorn Meringue [first Taste Diary]

1. Wipe the wall of the egg beater with lemon juice.

2. Separate the egg whites, use a whisk at a medium speed to beat the egg whites into fish-eye bubbles.

3. Add a little lemon juice and continue to beat until it starts to foam.

4. Add the fine sugar several times and beat until the fine sugar has been added.

5. The texture of the meringue becomes shiny and firm. There is a small hook that hangs upside down to lift the whisk.

6. Take a little meringue and rub it between your fingers, without the grainy feeling of sugar.

7. Finally add vanilla extract and beat evenly.

8. Dip a brush with pigment and draw marks in the piping bag.

9. Put the meringue into the piping bag, and squeeze out the excess white meringue until you see that the meringue has a color pattern.

10. Squeeze a drop-shaped meringue on a baking sheet lined with greased paper.

11. Sprinkle with sugar beads.

12. Put it in the preheated oven and bake at 100-108 degrees for about 2-3 hours. The meringue can be easily removed from the baking tray.

13. The baked meringues will be kept in an airtight jar after they are allowed to cool.

Tips:

/Lemon Juice/
1. Wipe the egg-beating bowl with lemon juice to ensure that the wall of the egg-beating bowl is clean (no oil and water).
2. Lemon juice can also help to beat the egg whites and stabilize the meringue.
3. White vinegar can be used instead of lemon juice.

/Meringue/
1. The main materials of meringue are protein and sugar. Although the amount of sugar is too much, it cannot be reduced. Without meringue, the stability is not enough, and it is easy to defoam or collapse and crack after baking.
2. Sugar needs to be added several times in a small amount to ensure that the fine sugar is easily melted and evenly distributed.

/bake/
1. The temperature of baking meringue is very important. If the temperature is too low, the baking will not dry. If the temperature is too high, the color will be too dark or cracking will lead to failure.
2. Each oven will have a slight temperature difference, so the baking temperature is recommended to be used between 100-108 degrees. The highest temperature difference of the oven is only 110 degrees, and pay attention to the state of the color of the meringue. , If necessary, put a baking tray on top of the meringue to insulate it to prevent the color from becoming too dark.