Ingredient details

2 egg whites (70g)

70g of granulated sugar

Several drops of lemon juice

Sweet flavor

Baking process

One hour time-consuming

Simple difficulty

French Baked Meringue Steps

1

Egg whites Place in an oil-free and water-free bowl, add a few drops of lemon juice and pour the powdered sugar into the egg whites.

2

Whisk the egg whites with an electric whisk until dry peaks form, and when you lift the whisk, the egg whites pull out upright tips. Because of the high sugar content, whipping the egg whites is a longer process, and the whole process takes about 10-15 minutes.

3

Cut the tip of the laminating bag, put the six-petal laminating nozzle into it, put the whipped meringue into the laminating bag, and squeeze out your favorite pattern on a greased baking sheet.

4

Place the squeezed meringue into a preheated 100 degree oven and bake for 15 minutes, lower the oven temperature to 80 degrees and continue baking for 80-100 minutes. Bake until the meringue is completely hard and fully set when pressed by hand, but no color can be removed. Bake when you need to pay attention to the temperature of the oven, if your oven temperature is high, remember to lower the temperature, or sugar caramelized at high temperatures, the color will turn yellow, the taste will also become caramel flavor Oh!

5

After the meringue is baked, don't take it out immediately, wait for it to cool down a bit and harden before taking it out. Out of the oven in a few minutes will become crispy, to be immediately put into a sealed jar, or a moment will be moisture to become stained, that is not delicious Oh.

Tips

Nonon piece of language:

1, whipped egg white basin must be clean, no oil and water. Do not mix egg yolk in the egg white, egg yolk contains oil, will affect the whipping.

2, after adding a lot of sugar in the egg white, it will become very sticky, whipping up than usual when making chiffon cake is much more difficult, and takes longer. Add a little lemon juice or white vinegar to neutralize the alkalinity of the egg whites and help them to whip (try not to reduce the amount of sugar in the recipe or it won't set).

3. If you don't have lemon juice or white vinegar, you can also use orange juice instead, if neither is available.

4. The ratio of egg white to powdered sugar is 1:1.

5. If you don't have pure powdered sugar, you can use granulated sugar, but you must dissolve the granulated sugar in the egg white first. The method is as follows: pour the sugar into the egg whites, stir constantly with a hand whisk to completely dissolve the sugar (you can stick your fingers into the egg whites and rub your fingertips together to feel if the sugar has been completely dissolved), and then whip in the normal way.

6. You can add food coloring, jam, juice or puree to the meringue to create a richer color. When squeezing the patterns, be careful to keep them spaced out because the meringue will expand during baking.

7, different oven temperatures will vary, baking the need to pay attention to the temperature of the oven, if your oven temperature is high, remember to lower the temperature, or sugar caramelization of high temperatures, the color will turn yellow, the taste will become caramel Oh!

8, as for the shape of the candy, this can be free to play, no need to stick to.

9, baked meringue is very light, the surface is dry, crispy, non-sticky, the internal eating is crispy, crunchy, if you eat sticky teeth, that is not baked, then back to the oven to bake a 10-20 minutes.

10, the meringue out of the cool, immediately into a sealed jar, or put in the refrigerator, or a while on the moisture will become stained, that does not taste good Oh, meringue can be saved for about 1 week, it is best to eat as soon as possible.