Instruments: two egg whites, lemon juice or white vinegar moderate, 60 grams of granulated sugar, 10 grams of corn starch.

Practice: 1, first we prepare a clean container without water and oil, put the egg whites, and then add the base of the lemon juice, and then whipped with a whisk to the coarse foam, and then we are ready to sugar into three times to add in the first 1/3, with a whisk whipped to the bubbles become small, and then continue to add 1/3 of the sugar to continue to whipped, and so on until there is a texture of wet foam until, and finally put the remaining 1/3 of the sugar continue to whip, until we lift the whisk has a small sharp corner of the state can be presented.

2, wait until after the egg whites whipped, we put the corn starch also put in with a spatula flipping version as if we are usually frying the same, that mixing techniques, do not directly draw a circle, otherwise it will also affect the finished product foam.

3, then we tossed a good egg paste poured inside the laminating bag, tighten the mouth pinch.

4, ready to baking pan, on the top of a layer of greaseproof paper, then we put the egg white paste with a laminating bag to squeeze out the shape.

5, placed in the oven up and down or 90 degrees bake an hour on it, pay attention to do not want to save trouble directly with a high fire baking, be sure to use low-temperature baking slowly, otherwise baked out of the solubility will be yellow and unattractive, baked out and put aside to cool down, wait until the temperature is cooled down, and then immediately loaded in an airtight canisters to save, otherwise it will also make the texture of the soft and not tasty, in this case! We do a good job of protein concentration can be saved for a long time, at any time you can take out to eat, especially simple and convenient.