STEP 1/12
First, whip the egg whites that are completely separated from the yolk at low speed
STEP 2/12
When you whip it, the foam comes up
STEP 3/12
Then, whisk sugar in three parts
STEP 4/12
Can you see the change after adding sugar?
Meringue is more glossy, right?
STEP 5/12
If you think the sugar is melted enough, add lemon juice and whip it again
STEP 6/12
If your horns stand up this well
STEP 7/12
Add the pigment and mix
STEP 8/12
Squeeze a small amount of dough into a teflon sheet or paper foil oven pan as shown in the picture
STEP 9/12
Squeeze it into a lollipop shape
Sprinkle some sprinkles
STEP 10/12
Bake in a preheated oven at 100 degrees for about an hour and a half, then cool in a cooling net
STEP 11/12
If you wrap it nicely, too
STEP 12/12
Ta-da! A pretty and lovely lollipop meringue cookie is complete!
The yolk and water in meringue cookies are the worst! Meringue and yolk, or herd, will be difficult to form foam and will not stand on the horns of meringue horns You have to melt all the sugar so that you can make a smooth and pretty meringue cookie without cracking If you keep these precautions, you'll definitely be able to make pretty meringue cookies Click @6943648 for more information and tips!