Egg white fruit pancakes:
Ingredients: mango, banana, 3 eggs, flour, starch, cheese powder, lemon.
Method:
1, first prepare the batter for pancake skin, first beat two eggs, divided into egg yolk and egg white.
3, egg whites squeeze a few drops of lemon juice, add sugar, beat with a whisk on low speed for 1 minute, sugar in three additions, with 3 gears to foam, like making a cake.
4, 2 egg yolks and then add a whole egg whisked into liquid, flour, cornstarch, cheese powder, the ratio of 3:1, with a sun dish into the egg, add water and mix into batter.
5, this time you can prepare the fruit, the banana and mango are cut into pieces.
6, hot pan, under a little oil, pour a little egg batter spread into a thin crust, a bowl of batter can be spread 5-6 crust.
7, take a plate, put the spread of pancake crust, first wipe a layer of foaming egg whites, then lay the fruit, then wipe the foaming egg whites, pancake crust rolled up.
8, cut with a knife from the center, this is our egg white fruit pancakes.
Meringue:
Ingredients: 2 egg whites, powdered sugar 80, a little lemon juice, strawberries, cocoa powder 5 grams.
Directions:
1, the egg white first with an electric mixer until foamy, add lemon juice and then beat a little.
2. Add powdered sugar in 2 batches and beat the egg whites until stiff peaks form.
3. Take part of the meringue and strawberry powder. Cocoa powder quickly stirred to make different flavors.
4. Put the meringue into a squeeze bag and squeeze out the favorite shape on the baking paper.
5. Preheat the oven to 110 degrees Celsius and bake at a low temperature for 1 hour.
Chocolate meringue:
Ingredients: room temperature egg whites: one-half cup and a little more (the size of each egg varies, about 3 small egg whites), 1 cup of chocolate beans (dialed into pieces), one-quarter to one-third cup of powdered sugar (finer than granulated sugar, it is easier to whisk because the granulated sugar will be too heavy), 2 tbsp of cocoa powder.
Directions:
1. Whip the egg whites until large peaks appear, then add the powdered sugar in small batches. Continue to whip until stiff peaks form, i.e., when you lift the whisk, the whites are stiff and have no curved barb tips.
2. Mix in the cocoa powder and chocolate beans, and be gentle.
3. Scoop with a spoon onto a baking sheet lined with baking paper and bake at 150 degrees for 35-45 minutes, when the cookies are dry.
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