Crispy meringue
Overview
Xingxing, a young woman born in 1985 who loves to eat, has become a pentathlon since having a child. Do all mothers have this experience? She loves to eat, because the child is more like a cooking fanatic, and all kinds of food are never imitated by others, so I have a lot of my own cooking tips, so I am often asked for recipes and recipes. So I put these tips together and applied for a public account. I look forward to your attention. Just search xingxing_sichu to follow! If you happen to like it too, that’s my happiness. It’s really a very happy and joyful thing for me to share it with others. On Baby's Day in June, Star Private Kitchen will open a free course on WeChat for the first time, sharing the detailed recipe of this biscuit. If you happen to like it, then join our group, follow the public account xingxing_sichu, and just leave your WeChat ID
Tags
Ingredients
Steps
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After the butter has softened at room temperature, add the powdered sugar and stir to combine. Add the egg whites in two or three times and mix evenly. After mixing, it will look like this and is a bit runny
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Add sifted flour and stir evenly
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Put the batter into a piping bag, cut a slit about 1 cm wide under the piping bag, and then pipe it onto a baking sheet lined with parchment paper. The spacing between each biscuit should be wide, because the biscuits will melt and become thinner as they bake. Then add fried sesame seeds and serve
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Preheat the oven to 160 degrees and place the top layer on for about 15 minutes. When the edges of the biscuits are golden brown, take them out of the pan
