Ingredients

• 100 g FunCakes Icing Sugar
• 3 egg whites
• Pinch of salt
• 100 grams fine granulated sugar

Tools

• FunCakes Decorating Bags 46 cm
• Patisse Parchment Paper Sheets
• Large piping bag 46 cm
• Wilton Decorating Tip #1M Open Star Carded

Step 1: Start with the preparations

Preheat the oven to 110°C (100°C for convection ovens) and line a baking tray with parchment paper.

Step 2: Whip the egg whites

Make sure your bowl and whisk are completely grease-free, otherwise the egg whites won’t whip properly! Place the egg whites in the mixing bowl and whip on high speed until frothy. Add a pinch of salt to the granulated sugar and gradually add the sugar while continuing to whip. Let it beat on the highest speed for 8 minutes until you get a glossy white meringue. Gently fold in the FunCakes Icing Sugar by hand.

Step 3: Pipe the dollops

Fill a piping bag fitted with the Wilton Decorating Tip #1M Open Star Carded and pipe even dollops onto the parchment paper.

Step 4: Bake the meringue

Dry the meringue dollops in the preheated oven for two hours and then let them cool inside the oven with the door slightly open.

*You can also color the meringue with food gels if you like.