Screenshot from [Paul Hollywood's Pies & Puds] The party that Meringue Girls brings is: http://www.artisanjournal.co.uk/2013/10/18/meringue-kisses-a-la-meringue-girls/ In the formula, the sugar is heated and added to the protein. This protein cream is between the Italian and the French.
Use a chef/electric egg beater to dispense protein. First whipped the protein with a low speed, and when there is stable foaming, then turn to high speed to continue to spread the protein.
Spread the oil on the baking sheet and spread the sugar on the oil paper. Preheat the oven to 200 degrees and bake sugar. When the edge of the sugar begins to melt, remove the baking sheet.rThe heated sugar dissolves into the protein more quickly, making the protein after the fight better.rKeep the electric egg beater to send the protein, and add the heated sugar to the protein several times, add a teaspoon each time, stir evenly and then add again.
The protein is sent to a slightly hard, smooth surface, which is whipped for about 5 minutes with an electric egg beater.
Add lyophilized passion fruit powder to the protein and mix well
Roll the flower bag out of the inside and apply a striped food color to the inside of the flower bag.
Put the protein cream in step 4 into the silk ribbon
Squeeze the ribbon with your hand to remove excess air from the meringue
Spread the oily paper on the baking sheet and squeeze the meringue in the shape of the figure, about 20.rThe oven is cooled to 100 degrees and baked for 30-40 minutes.rPerfect meringue kiss inside soft