STEP 1/12
Put the egg whites in the bowl.
STEP 2/12
When you use a hand mixer whisk to make-up stage
Whip for 30 seconds and add sugar when the foam is thick
I'll put it in separately.
STEP 3/12
Divide the sugar three to four times
Whipping enough and adding lemon juice
At the strongest level, until you have horns
I'm whipping.
STEP 4/12
horned and hard
When the meringue is made, it's done.
STEP 5/12
Put the cornstarch on a sieve in the whipped meringue
Mix lightly with a silicone spatula.
STEP 6/12
I cut the meringue into three pieces.
Meringue left 1/3 of white~~~
STEP 7/12
One is blue
You can put it in.
I put in just a little bit.
STEP 8/12
The other one is pink
I put it in.
STEP 9/12
There are three colors of meringue.
STEP 10/12
One is in a pocket to squeeze out three colors
I put it in.
STEP 11/12
Squeeze the three colors, too.
STEP 12/12
I baked it at 105 degrees for an hour and a half.
I left it in the oven for about 2 hours after baking and took it out.
Of course, it becomes a very crispy meringue cookie.
It doesn't even stick to my teeth.
Depending on the temperature and time
You can enjoy a different taste.
Meringue is sensitive and has nothing to do with the weather, but when it's humid
It's better not to make rainy days as much as much as possible.
Sugar, the ingredient of meringue cookies, absorbs humidity, and there is a risk that the cookies.