Main Ingredients

Peas? : 15

Yogurt? : 25

Milk powder? : 15

Cornstarch? : 10

Egg white : one

Pea puree : 12

Accessories

Water : suitable amount

Sugar? : appropriate amount

Lemon juice : appropriate amount

Special Steps

Step 1

Wash the peas and spare them Put them into a blender, add the right amount of water, and beat them into a fine pea pulp

Step 2

Strain the pea puree, and try to use a spoon to press out the soup when filtering, 12 grams of pea puree Clean container with pea puree, yogurt, milk powder and corn starch. When the egg whites have fine white bubbles, add the sugar for the last time until the egg whites have dry peaks, lift the whisk and the egg whites are at an upright tip, then invert the bowl of the whisk and the meringue won't flow.

Step 6

Take out the yogurt paste and add 1/3 of the meringue, then pour it back to the rest of the meringue. Add the meringue to a piping bag

Step 7

Squeeze the meringue onto a baking tray lined with tinfoil (or greaseproof paper). Preheat the oven at 100 degrees for ten minutes, bake for 50 minutes on the bottom heat of the tray and then bake for 5 minutes on the upper heat.