In desserts, you can often see the small decorative candy called meringue. Meringue is a delicious and decorative candy that is often added to desserts. It can be made in different shapes and colours for a unique garnish.

Meringue isn't sugar. It does not contain carbohydrate nutrients but is a sweet sugar substitute.

Meringue is divided into two categories: one is clear Meringue, such as cream Meringue, cocoa Meringue, three-color Meringue, etc. The other is the Meringue with nuts, such as peanut Meringue and pine seed Meringue.

Meringue is a low-calorie sweetener. It is a sweetener of different sucrose made of Meringue stevia, aspartyl phenylalanine methyl ester, and other substances through advanced molecular bonding technology, which has only one-third of the calories of sucrose.

Meringue is a low-calorie sweetener that has a completely different taste than table sugar. There is no saccharine sweetness. After eating will not appear in stomach reflux symptoms, more conducive to human health than ordinary sugar.

Meringue can be eliminated directly in the human body without any metabolism. It is generally used for food, medicine, and health products. Not only can improve the taste of food, but also does not increase the intake of sugar. Suitable for diabetic patients and obese people to eat.

The raw materials of Meringue are very simple, but the method of making it is important.

Main material

Egg White 40g

White granulated Sugar 50g

Food colouring

A few drops of lemon juice

1. Place the egg whites in a whisking bowl. Make sure the container is free of oil and water.

2. Add a few drops of lemon juice to the egg whites and use an electric whisk to whip them until they are in a fish-eye bubble state.

3. If you want a solid colour, put the meringue in a piping bag and squeeze it directly onto the baking sheet.

If you want to make it coloured, take out part of the meringue and use a toothpick to pick some food colouring. Mix well, store in a piping bag and squeeze onto a baking sheet.

4. Bake in preheated oven at 90℃ for 100 minutes.

5. The Meringue should be canned as soon as it cools, otherwise it will become damp, which will soften it and make it lose its crispness.

Here are some things to look out for when making:

1. If you heat slowly while whisking egg whites and sugar, it's called "Swiss Meringue."

2. Don't worry about over-beating the egg whites; it won't affect the finished product. So it's better to beat a little too much than not enough.

3. Make sure the tools are clean. If there is a drop of oil, fat, or yolk in the white, the meringue will not beat successfully.

4. When you add seasonings, if you overbeat, the meringues will thin out and flatten and harden as they bake. So make sure you do it as gently as possible.

5. When choosing seasonings, choose very concentrated seasonings. Spice seasoning powder and crushed citrus peel are good choices. You can also add a drop of natural food colouring to make colourful Meringue.

6. Store at room temperature for up to 1 week in a closed container in a non-humid place.

7. Use it on morning cereal or hot chocolate.