Meringue cookie Protein cookies are popular at parties abroad due to their high color and ease of preparation.Whether it's your sister's afternoon tea or your child's birthday party, oh, let's try it together!

WHAT YOU NEED

Ingredients

Fresh protein 3
3 grams of flour
1 gram of tofu
A little bit of food coloring

How TO MADE It's called the Meringue Cookies.

Steps 1 to 4

1. Photographs of materials

2. I don't use fresh protein, I use protein powder, which is the same as fresh protein after adding water to it in proportion.

3. Be careful to separate the protein from the egg yolk cleanly, and do not mix the egg yolk with the egg yolk.

4. The egg yolk is added to the pasta powder and served at high speed, the bowl must be without water or oil.

Steps 5 to 8

5. Add one-third of the powdered sugar when the protein reaches the fish's eye bubble (large bubble), and add half of the remaining powdered sugar when there is no obvious large bubble.

6. When the protein is fine, add all the remaining sugar powder.

7. Continue to send until the bowl is upside down, and the protein will not flow.

8. The released protein is evenly divided into three clean (water-free and oil-free) bowls, placed in red-blue and yellow food dyes respectively.

Steps 9 to 12

9. Be careful because the portion is small, it is best to use a toothpick to add a little pigment.

10. Otherwise, it's easy to overdo it.

11. Mix the pigment and protein cream and adjust it to the color you want.

12. I prefer the light color of the ice cream, so I only add a few colors.

Steps 13 to 16

13. Cut the tip of the bag, put it in the mouth and hold it in your hand as shown in the picture.

14. Use a spoon to alternately place three colored protein creams along the edges of the flower bag, paying attention not to put too much of each color each time, about a spoon.

15. When I first started it, I used a lot of silicone, so it didn't look good when I squeezed it out.

16. Put all the protein cream in the flower bag.

17. The oven is preheated at 90 degrees.

18. I'm using a Wilton 1M open star flower mouth, and you can choose the flower mouth you like and squeeze it into your favorite shape.

19. Leave a little space between each cookie.

20. After the oven is preheated, you can put it in the oven! My hand temperature is higher, when squeezing the flowers, I'm always afraid that the hand temperature will melt the protein cream, so squeezing in a hurry doesn't look very good.

21. Baking 1 hour 30 minutes - 1 hour 45 minutes, specific temperature and time depending on the oven.

22. If it's not cooked enough, the protein cookies will melt quickly after baking.

23. You can put it in the oven and bake it.

24. Finished product.

25. Protein cookies are susceptible to moisture, so use them as soon as they're ready.

26. Take a bite, it's crispy, and it melts at the entrance.

27.

Handy cooking tips

　　1 Cups and teaspoons in materials are units of volume, with special measuring tools, if you don't have tools you can refer to the weight units I wrote later.2 Tata powder acts as a protein fixer, if not, you can add a few drops of lemon juice or white vinegar.Protein cookies should not be stored for too long, if not used immediately, they should be stored in a sealed dry container, it is recommended not to be stored for more than 3 days.If it's wet, you can bake it again.