Meringue

Overview

The recipe from an old book, with the ratio changed. Most of the pastry making books in the early years only had text and no pictures, unlike today's pictures and texts. Books with more pictures usually have one, two or three pages of finished pictures on the front and back covers. In old books, the names of Western pastry are either free translation or transliterated, and whether it is transliteration or free translation, the names are often different from the current ones. People often struggle with what it is. Just like this meringue, in today's books, it should be called Marin Snowball, right?

Tags

• pastries
• baking
• vanilla powder
• fine sugar
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Pour the egg whites into a large bowl and beat with a whisk

   

3. 3 When the fish-eye foam is formed, add one-third of the sugar and continue beating

   

4. 4 When the foam becomes fine and thick, add another third and continue beating

   

5. 5 When the foam becomes fine, add the remaining sugar and beat

   

6. 6 Beat the egg whites, the foam is fine, insert a spoon or chopsticks and it will not fall out, add the vanilla powder, beat evenly

   

7. 7 Put into piping bag

   

8. 8 Pipe out patterns on the baking sheet

   

9. 9 Put in the oven, middle layer, heat up and down at 100 degrees, bake for about 60 minutes,

   

10. 10 Milky white on the surface, light yellow on the bottom, crispy on the inside, right out of the oven