STEP 1/12
Place the egg whites in a bowl after refrigerated bowl
STEP 2/12
Whip the whites with a hand mixer, and if the whites have big bubbles, add 2 tablespoons of sugar and whisk
STEP 3/12
When the foam becomes dense, add 2 spoons of sugar again
STEP 4/12
Whip for another 1 or 2 minutes, then add 2 spoons of sugar and keep whipping until no sugar particles are visible
STEP 5/12
If the meringue has a gloss and when you lift the hand mixer, you get an eagle beak-shaped horn, the meringue is complete!
STEP 6/12
Fill the piping bag with meringue so that there is no air
(If there's a space between the meringues, the shape becomes weird when you squeeze the meringue.)
STEP 7/12
If there's a space between the meringues, there's a hole in the meringue
STEP 8/12
Preheat oven to 110 for 10 minutes and squeeze meringue on paper foil or Teflon sheet
(Teflon sheet paper has the advantage of making meringue prettier and cleaner than paper foil!)
STEP 9/12
Separate Oreo into sand and cream and crush sand into plastic bag or blender
(I've ground 7 Oreos, but there's a lot left, so I think 4 or 5 would be enough!)
STEP 10/12
Sprinkle Oreo on top of meringue,
Bake in a preheated oven at 100 for an hour and a half!
STEP 11/12
Store in an airtight container when the meringue is complete and the heat is relieved to a certain extent
(Cool the meringue cookies in the oven and take them out because they become sticky when they come into contact with air.)
STEP 12/12
If you wrap it nicely, it's done
Be careful not to get water in the egg whites!