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・2 Egg Whites (60g〜70g)
・Fine granulated sugar 130g
・Vanilla essence
①Bake in a 100 ° C oven for 3 minutes to dry the sugar
②Whisk the egg white
In the beginning, increase the speed if it becomes white at a slow speed. When doing so, it is easy to become fine meringue
③When the whisker rises, add the sugar little by little with a spoon and beat until it disappears
④Add vanilla extract and whisk for about 5 minutes until the sugar is completely dissolved
⑤Preheat oven at 100 ° C
⑥Put the meringue in a squeeze bag and squeeze it on an iron plate
※Work quickly so that the meringue does not come loose after putting it in the squeeze bag! The cream will loosen over time, causing holes and cracks
⑦Bake in oven at 100 ℃ for 60 minutes, then leave in oven for 30 minutes or more
⑧Remove from oven and let cool for more than 1 hour
⑨Draw your face with black icing cream and complete
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Негізгі бет How to make GHOSTS MERINGUE COOKIES
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