1. Beat the egg whites first, and beat them in the same direction with chopsticks or an egg beater. Containers of protein cannot contain water, oil and egg yolk. Add sugar 2-3 times after the egg white is foamed. If sugar is added at one time, the killing time will be prolonged and the tissue will be denser.

2. After adding sugar, continue to beat until it is smooth and white, and the end of the hook is bent. At this time, it was wet foaming and dispersed in about 7 minutes.

3. Continue to beat after soaking until the lines are more obvious, smooth and white, and the hook tail is firm. At this time, it is dry and foaming, and it begins to distribute around 9 o'clock, which is the best state of Qifeng cake protein.

This kind of meringue is just over-hair, like cotton, it has no luster and is not easy to mix with batter.