edible Genshin Impact present

Xiangling’s favorite food, slimes!
💟 https://www.instagram.com/issagrill/
💟 https://tiktok.com/@issagrill

#genshinimpact #mihoyo #genshin
•••••••

ANEMO SLIMES RECIPE
This makes 10 cookies (1 1/2 inch, or 3cm diameter)

I n g r e d i e n t s
• 2 large egg whites (66g)
• 1 cup powdered sugar (132g)
• gel food coloring
• aquamarine color: 2 blue, 1 yellow
• yellow for eyes
• red for eyes and santa hat

T o o l s
• to cook: stove, 1 large heat proof bowl, 1 medium pot, thermometer
• to make: electric mixer (handheld or stand), balloon whisk attatchment
• to bake: parchment paper, oven tray
• to decorate: chopstick and toothpick for decorating, piping bags, 1 large tip, few small tips

I n s t r u c t i o n s
1. place egg whites and sugar in a large heatproof bowl and mix until smooth
2. place heatproof bowl ontop of a pot with simmering water on medium heat, making sure the water does not touch the bowl
3. heat the egg whites and sugar to 122F (50C) while constantly mixing (around 3 minutes)
4. quickly remove from heat, and beat on high-speed with an electric mixer equipped with a whisk attachment. Whip until stiff peaks (around 5 minutes). If it does not whip, scroll down to find the solution, see “C o m m o n M i s t a k e s”
5. add gel food coloring to bowls and mix in meringue, before adding into piping bags with tips
6. prepare a baking tray with parchment paper, then pipe out a 1 ½ inch (3cm) body, then add details such as eyes, swirls, lines, and wings. optionally you make make a Santa hat
7. bake at 175F (80C) for 2 ½ hours with the oven ajar (slightly open). it is done when the meringue peels off the parchment paper cleanly. If you made them slightly smaller, check in the 2 hour mark.

C o m m o n M i s t a k e s
“My meringue didn’t get stiff, it’s gloopy and runny”
Causes: You added egg yolks by accident, do not have clean equipment, or overheated or under-heated your egg white + sugar mixture
Solution: Simply try again! Do not be discouraged, this is a technical dessert! Add your egg whites carefully, clean and dry your equipment, and heat to the proper temperature in a lower controlled heat.

“I don’t have a thermometer, what can I do?”
The purpose of heating the product is to melt the sugar into the egg whites. So, before heating, feel the texture of the sugar and egg whites between your fingers. The texture should be like wet sand. Then heat it up and feel it again! By 122F/50C the sugar should be melted, so it should feel smooth and not gritty like sand. 122F/50 C is not hot, it’s just warm so you won’t burn yourself from doing this test.

source