Meringue
protein 2 | White sugar 55g |
Cornstarch 10g | Milk powder 10g |
Lemon juice 5 drops |

Step 1
Prepare raw materials.
Step 2
First, line a baking sheet with parchment paper and prepare a piping bag and piping tips.
Step 3
Add lemon juice to the egg whites, add sugar in three batches, and beat until stiff. I won’t introduce it in detail here, but it is introduced in the chiffon cake.
Step 4
Sift in starch and milk powder.
Step 5
Mix well and put into piping bag.
Step 6
Extrude the shape, heat the oven up and down, 120 degrees, for 25 minutes. I saw that there are bean curds that are roasted for fifty minutes. I think this one is very cooked. Mine was cooked in twenty-five minutes.
Step 7
When cooked, the color turns yellow.
Step 8
The crispy texture is very good. Meringue cooking tips