six egg whites 180g granulated sugar 1/3 teaspoon of baking powder a little bit of vanilla oil lemon juice a pinch of cornstarch Put it into a pastry bag Squeeze it out into six circles. This time, we made 6 circular paper molds, each 1.5cm bigger than the previous one, the smallest with a radius of 2 cm. We used them as guides when squeezing out the meringues. You can also put the meringues directly onto a baking sheet without using a pastry bag. Preheat the oven to 130℃, and bake the meringues for 1.5 hours. After 1.5 hours have passed, leave the meringues in the oven until it cools down. Put about 10g of granulated sugar into 300ml of fresh cream and whisk lightly. some blueberries Sprinkle the cake with powdered sugar that doesn’t melt easily.