How to make Sakura protein cookies

As a seasoned foodie, you must be shocked every time you see others prepare a delicious dish in no time. I will now introduce to you a recipe for cherry blossom protein cookies. You will gain a lot after reading it carefully.

1. Use an electric whisk to beat the egg whites at low speed until they form coarse bubbles. Then add 1/3 of fine sugar and continue beating. Beat until the foam is fluffy and then add 1/3 of fine sugar and continue beating.

2. When the foam expands further and becomes thicker and more lustrous, add the remaining granulated sugar and lemon juice and continue beating until the egg whites are in a dry foam state, that is, when you lift the whisk, the egg whites can be pulled out with upright and firm corners.

3. Add the sifted powdered sugar, strawberry powder and corn starch to the whipped egg whites.

4. Use a rubber spatula to gently stir until evenly mixed. Be careful to use a rubber spatula to stir gently and quickly from bottom to top to prevent the egg white from defoaming.

5. Put the stirred meringue into a piping bag with a cherry blossom nozzle, and squeeze out cherry blossom-shaped meringues of different sizes on a baking tray covered with high-temperature wax paper as needed.

6. Put it in the preheated oven and bake at 100℃ for about 1 hour. After turning off the heat, simmer for about 20 minutes. (Bake at low temperature to evaporate the moisture in the meringue, then use the residual heat to further dry the moisture completely)

After reading the above introduction to Sakura meringue cookies, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.