1. Ingredients: 2 egg whites, 45g fine sugar, 35g powdered sugar and 1g corn starch.

2. Prepare the materials, separate the egg yolk from the egg white, and put the egg white in a water-free and oil-free container.

3. First, use electric egg beater, stir the egg whites at low speed for a few seconds, and beat them until they are coarse.

4. Add 1/3 of fine sugar, and turn to medium-high speed to beat until fine foam.

5. Add 1/3 of fine sugar, turn to high speed and continue to beat until the grain can appear.

6. Finally, add all the remaining sugar, and continue to beat until it is close to dry foaming, that is, when the eggbeater is lifted, the egg white can pull out a sharp corner.

7. Add corn starch to the beaten egg white cream, and stir it evenly with a silicone scraper (after adding flour, do not stir it, it is easy to defoam).

8. Add the powdered sugar and stir it evenly with a silicone spatula (after adding the powdered sugar, do not stir it, which is easy to defoam).

9. Put a mounting nozzle on the cutting mouth of the mounting bag, then put the mounting belt into the cup, put the egg white paste into it, and then squeeze it on the baking tray covered with baking paper/oiled paper, and preheat the oven at 16 degrees for 1 minutes.

1. Baking: First bake at 16 degrees for 15 minutes, and then bake at 1 degrees for about 4 minutes (baking time and temperature are for reference only, depending on the size of protein sugar).

11. After baking, leave it in the oven, and then take it out after the surface of the protein candy hardens, and the delicious protein candy will be baked!