Ingredients

Main ingredients

Egg white

35g

White sugar

28g

Accessories

Lemon zest

A little

Steps

1. 35g egg white? 28g white sugar Lemon zest

2. Wash the lemon and scrape out some lemon zest. If the lemon is smaller, use the peel of 1/4 lemon

3. Put the egg white in a water-free and oil-free basin. medium, drop a few drops of lemon juice

4. Make large coarse foam, add a little lemon zest and 1/3 of the sugar

5. Beat the egg whites and divide the remaining sugar into 2 Add at the same time

6. Until clear lines appear, and the state of eight or nine distributions

7. Choose your favorite piping nozzle and put it into the piping bag. I used the cherry blossom nozzle. Load the egg whites, line the baking sheet with oil paper and squeeze the egg whites on the oil paper

8. Preheat the oven, set the upper heat to 94°C and the lower heat to 100°C, and bake for 52 minutes

9. Let it cool after taking it out of the oven

10. Remove the sugar from the baking paper

11. Store it in a sealed jar as soon as possible, otherwise it will stick to moisture.

Tips

Little Yingzi’s thoughts:

1. Lemon zest can be replaced with orange zest

2. Egg white Just beat until 9 and distribute. You can beat at high speed at the beginning. When the beating is almost completed, switch to low speed to sort out the bubbles. The texture produced in this way will be more delicate and less prone to big bubbles

3. The sugar will turn yellow and the color will not be the same. obvious. (When the temperature is high, the sugar begins to caramel, causing it to turn yellow)

4. The sugar does not taste crispy, but has a sticky and hard core. (The baking time is not enough, you can extend the time)

5. Place oiled paper inside the baking pan. Sugar has a corrosive effect on the baking pan, so try not to bake directly on the baking pan. ?

6. The baking time should be adjusted according to the size.

7. Store in a fresh-keeping box to prevent it from becoming sticky due to moisture.

8. Choose the flower mouth according to your preference. I use cherry blossom mouth, eight-tooth flower mouth, or star mouth.