Italian meringue

Overview

A meringue that is both delicious and beautiful. Friends who like desserts may wish to try it. It is really beautiful ~ each one is pink and tender ~

Prepare the ingredients: 60g egg white, 10g fine sugar, two drops of lemon juice, a little color powder; 35ml purified water, 110g fine sugar.
Put the egg white into a container with a smaller opening, add two drops of lemon juice and beat until the fish eyes are soaked, then add 10g of fine sugar.
Beat until stiff peaks appear, as shown in the picture!
Add a little color powder and beat until evenly mixed.
The beaten meringue state~
110g of fine sugar and 35ml of purified water
Cook until about 115 degrees.
Pour the cooked syrup into the beaten egg whites, add slowly and beat at high speed.
Beat until stiff peaks form. Lift the egg beater and beat the egg head into a sharp angle, as shown in the picture~
Put the piping tip into a piping bag, put it in a wide-mouth cup, and scoop in the whipped meringue.
Line a baking sheet with a silicone mat. Preheat the oven with hot air to 90 degrees.
Pour the meringue into the baking pan according to your preference, making sure the size is as consistent as possible.
The squeezed meringue embryos are sent to the preheated oven for baking.
Bake with up and down heat at 90 degrees for about 60 minutes. Until the surface is hard and the bottom is smooth after cooling.
Beautiful meringues are out of the oven ~ So beautiful ~
A little dessert that I like very much~