Korean Injeolmi Meringue Cookies

Instructions

1. Put 2g of lemon juice into 70g of egg white at room temperature and whip for 2 minutes at medium speed.
2. Add 1 tablespoon sugar every 30 seconds while keep whipping at high speed.
3. Whip the meringue until stiff peaks form and whip at low speed for 30 seconds to clear the bubbles.
4. Put 804 tips in a piping bag and put the finished meringue.
5. Squeeze meringue on paper foil or Teflon sheet at regular intervals.
6. Bake in a 90 degree preheated oven for 1 hour.
7. Cool the finished meringue for 5 minutes and remove it from the Teflon sheet.
8. Put the meringue cookies in 20g of roasted soybean powder and mix well.