Lemon Marin Snowball

Overview

After making Teacher Meng’s meringue cake, I fell in love with this lemon marin snowball. However, the success of the meringue cake made me trust Teacher Meng’s recipe too much. After squeezing the balls, I set the time for 60 minutes according to Teacher Meng's time and then went to do other things. After about 30 minutes, I came over and saw that this thing would turn into char if it was baked any longer. I quickly took it out. Fortunately, although the color was darker, it was not scrapped after all.

Tags

• pastries
• baking
• cake flour
• corn starch
• cream of tartar
• lemon peel
• fine sugar
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Beat the egg whites with a whisk first into fish-eye foam

   

3. 3 Add cream of tartar, add sugar in three batches and beat

   

4. 4 Finally, it was scored as 9 and distributed

   

5. 5 Add lemon zest and mix well

   

6. 6 Add cornstarch and cake flour,

   

7. 7 Mix well

   

8. 8 Put into piping bag

   

9. 9 Pipe out patterns on the baking sheet

   

10. 10 Place in a preheated 155-degree oven, middle rack, with upper and lower heat, and bake for about 25-30 minutes

    

11. 11 Light golden brown