The supplies are very simple. That's it. It's really simple, right? I need to prepare other things like flour, almond powder, and so on, but I don't like ear tea.

I. Then simple egg white baking! Shall we start making meringue cookies? Whip the whites with a hand mixer until you can't see the original state of the whites.

Then, add sugar 2-3 times. And add rum and lemon juice. Lemon lowers the ph concentration, so meringue occurs more easily. Sometimes when you look at home baking recipes, there's something called tartaric acid. You can think of it as the same principle. The more acidic the white meringue is, the harder it is to make it. So it's perfect for chiffon cake and angel food cake that I'll tell you later. But if you don't have it at home, you don't have to use it.

If you make a solid meringue with egg whites, it's like you're done making meringue cookies.

I used coloring to make the meringue cookies prettier.

I put some pigment on the inside of the piping bag.

After that, if you squeeze it, the color comes out like this, right?

This color is very cute.

The color for making meringue cookies didn't start from the bottom of the piping bag, so the color came out like this later.

If you make a pretty and smooth meringue cookie with six fingers, that's it.

The color is so pretty, right?

Bake the meringue cookies in an oven that is heated to 100 degrees Celsius for about an hour.

It looks like this. I didn't put parchment paper on the cookie pan. So it was a mess when I took it off. It's my first time eating meringue cookies. The sweet, cotton candy texture of why people eat meringue cookies so much these days. It's crispy outside and it's really attractive. If you make a lot of cookies at home, especially if you only have whites left, you may wonder what to do with macaroons with whites. I recommend making meringue cookies with egg whites baking simply and comfortably.