Fluff strawberry flavored meringue

Overview

I bought three cans of marshmallows at home. The fluffy marshmallows can be used to beat the protein to stabilize the protein and make the texture clear. My baby likes eating strawberries very much. I specially used strawberry flavor to make crispy marshmallows. One bite at a time and I can’t stop.

Tags

• baking
• afternoon tea
• students
• corn starch
• farov marshmallow
• lemon juice
• protein
• red pigment

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Clean the baking pan and dry it with Tianxi rose paper towels

   

3. 3 Beat the egg bowl and wipe dry as well.

   

4. 4 Separate the egg whites and place them in a water-free and oil-free basin. Use a spoon to scoop out 80 grams of fluff marshmallows. Open the lid and smell the strong strawberry flavor. Put the marshmallows into the egg whites.

   

5. 5 Add lemon juice and beat egg whites at low speed. When beat until light texture, add coloring

   

6. 6 Beat until wet foam and add corn starch

   

7. 7 Continue to beat until dry peaks form, and lift the whisk head to form a right angle.

   

8. 8 I used a large 12-tooth piping nozzle to put the batter into the prepared piping bag

   

9. 9 Extrude the appropriate size vertically and gently lift the decorating tip. The mold must be lined with silicone paper. I forgot to preheat the oven. 100 degrees 60-80 minutes.