Chocolate Meringue Cookies 朱古力蛋白霜脆餅
Every time when I make custard or anything that need a lot of egg yolks, I will have to find a way to use up all the leftover egg whites. I usually will make meringue cookies, cause it is so easy , only need two ingredients and can use a lot egg whites.
You just need to beat the egg whites with sugar till stiff peak, pop in oven and bake for over an hour. Then you will have crispy on the outside, marshmallowy in the inside. So yummy! Try to create different favours and be creative!
Meringue Kisses 蛋白霜脆糖
These are one of the most adorable sweet ever! Little meringue cookies, just like a rain drop, with a little twist of the color. Crispy of the outside and marshmallowy inside, soooooo delicious that you can’t stop eating. Perfect sweet or lovely gift for the loved ones.
How to Beat Egg Whites 如何輕鬆打發蛋白霜
Many recipes required to beat egg whites into stiff peak or soft peak, like making macaroons, chiffon cake, swiss roll, pavlova….Beating the egg whites into airy and light texture , the volumn will increase 6 to 9 times. Remind the following points, beating egg whites is very simple.
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