Knock the egg whites into an oil-free and water-free bowl, drop a few drops of white vinegar, add sugar three times after foaming, and continue to dry.

1. First, take a large basin with a wide mouth and use a manual eggbeater, then everything must be dried without water or oil;

2. After the protein is put in, drop a few drops of lemon juice or white vinegar first, and then foam until the original transparent protein solution is almost invisible;

3. At this time, add one-third of the white sugar, until it is wet and foamed, and you will see that the volume is obviously larger;

4. At this time, add one-third of the white sugar before beating, and you can pull up an obtuse angle with the eggbeater;

5. Add the remaining sugar, and at the end, as shown in the picture I sent, you can pull out an acute angle, and the egg white will not fall off when you turn the pot upside down, and it will be successful.

The whole process only takes about ten to twenty minutes. Because I didn't keep water and oil free for the first time, the batter was stained on the eggbeater, so I couldn't afford to fight for a long time, and finally I had to pour it out and start again. Success really takes ten minutes to see the effect. If you haven't sent it after this time, you can give up!