Ingredients
Salad oil ( 80g ) | Low-gluten flour ( 100g ) |
Sugar ( 70g ) | Egg white ( 3 pieces (about 103g) ) |
Ripe melon seeds, cooked white sesame seeds ( appropriate amount ) |
How to make meringue cookies
1. Beat the egg whites and salad oil evenly with a manual egg beater to fully mix the egg whites and oil.Fusion;
2.Add the sugar and continue to beat until evenly combined;
3.Sift in the low-gluten flour and mix well to form a paste;
4. Use a spoon to scoop some batter and pour it onto a baking sheet lined with greaseproof paper.The batter will naturally drip and flow, leaving gaps between them.;
5.Have another plate filled with ripe melon seeds;
6.Have another plate, sprinkled with cooked white sesame seeds;
7. Place in the oven in sequence, middle layer, 165 degrees, 15-20 minutes, when a darker golden yellow edge appears around it, it is ready to be baked;
8. Freshly baked biscuits are still relatively soft in the middle.They will harden and become brittle after cooling..
Tips
Because the quantity baked in each pan is limited, it needs to be baked several times.If it is still soft after cooling, you can return it to the oven and bake it for a few more minutes.It is best to put oily paper on the baking sheet, as the oily paper will easily stick to the biscuits and will not be easy to remove.Come down.
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