Merigue Kiss——French toasted meringue
Overview
When I saw this candy for the first time, I was attracted by its small and exquisite shape and fresh color like a macaron. At that time, I was thinking, egg whites are so fishy, what kind of taste would this kind of candy made with egg whites taste like? It's really hard to imagine. By chance, I finally tasted this cute little candy. However, my feeling at the time was that it tasted just like that. It didn’t have the expected eggy smell, nor was it as delicious as expected. But I have always been a little unwilling in my heart. I always feel that such a beautiful snack must have a reason for its existence. I happened to have a little egg white left over from making frosted biscuits, so I decided to try it once. Although it is simple to make, it still requires careful care. Watch them puff up one by one in the oven, so cute! The baked meriguekiss is very light, the surface is dry, crispy, and not sticky, and the inside tastes crispy and crispy. Take one bite and feel them slowly melting between your lips and teeth, and the sweet taste spreads. It is super satisfying~~ The waiting is always anxious, but this kind of waiting is worth it. You will get this beautiful sweetness from the long wait!
Tags
Ingredients
Steps
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Place the egg whites in an oil-free and water-free basin, add a few drops of lemon juice, and pour the powdered sugar into the egg whites.
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Use an electric whisk to beat the egg whites to dry peaks. Lift the whisk and the egg whites will pull out straight peaks. Because the sugar content is high, whipping egg whites is a relatively long process, and the whole process takes about 10-15 minutes.
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Cut the tip of the piping bag, put the six-petal piping nozzle, put the whipped meringue into the piping bag, and pipe out the pattern you like on a baking sheet lined with oil paper.
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Place the squeezed meringue into a preheated 100-degree oven and bake for 15 minutes. Lower the oven temperature to 80 degrees and continue baking for 80-100 minutes. Bake until the meringue is completely firm and set when pressed with your hands, but not colored before taking it out. When baking, you need to pay attention to the temperature of the oven. If your oven temperature is too high, remember to lower the temperature, otherwise the sugar will caramelize when exposed to high temperatures, the color will turn yellow, and the taste will change to caramel!
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After the meringue is baked, do not take it out immediately. Wait for it to cool slightly and harden before taking it out. It will become brittle within a few minutes after being baked, so it must be put into a sealed jar immediately, otherwise it will absorb moisture and become sticky to your hands, which will not taste good.
