First, separate the egg whites from the yolk. For meringue cookies, don't use egg yolk, just use the white.

Add a spoonful of lemon juice to the egg whites. It relieves the fishy taste and helps you hit a harder meringue.

I'm going to make meringue now. Whip the whites with a whipping machine until they bubble up, as shown in the picture. The speed is about four levels.

As you can see in the picture, when the bubbles form, add 1/3 of the sugar. The ratio of white to sugar is 1:1. It's hard to make hard meringue if there's less sugar in it.

And just as you can see in the picture, whip until the big bubbles disappear and come up white.

If it looks like the picture, add 1/3 of the sugar again.

And in four steps, whip it until it comes out like a picture. Second, when you add sugar and whip it, it's more like cream. It's glossy and smooth. Please play it until now.

Lastly, add all the remaining sugar and whip it back to step 4.

It's glossy and if you stand up properly, it's very droopy.

Add the strawberry yogurt powder to the meringue dough.

And step one, I'm going to clean up the foam and whip it for a minute.

It's very good if it's shiny and hard.

Put the strawberry meringue dough in the piping bag. If you don't have a piping bag, you can use a plastic or zipper pack.

Squeeze into bite-sized pieces in an oven pan.

And bake it in an oven that is preheated to 90 to 100 degrees for 90 to 120 minutes. Remember, meringue cookies are cookies that are baked for a long time at low temperatures. Each house has a different oven temperature, so please be careful of the baking time. The oven is the lowest price of 100, so I baked it for 120 minutes at 100 temperature.

Well-baked meringue cookies drop lightly from parchment paper.

It's done!