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Before starting this Meringue Decorations with Coloured Sugar recipe, make sure you have organised all the necessary ingredients.
Pour the egg whites in the stand mixer recipient.
Add the castor sugar.
Combine with a whisk to incorporate the castor sugar.
Place the recipient over a bain-marie prepared in a saucepan.
Whisk the preparation until hot. When touching the preparation with the tip of your finger, you should feel a stinging sensation due to the heat. Watch the intensity of the heat, as it could cause the egg whites to coagulate.
Place the recipient in the stand mixer and beat...
... until you obtain a meringue. Continue beating until the meringue is cold. The result is a Swiss meringue.
Scoop the meringue into a piping bag fitted with a plain nozzle.
Pipe small meringue drops on a Silpat baking mat (40 x 30cm) placed on a baking sheet.
To pipe the small meringues, hold the piping bag vertically, lay a small ball and quickly lift the bag to form a pointy end.
Using the tip of a fork, take a small amount of green colouring powder. It is essential to use fat-soluble colouring agents. A water-soluble colouring agent would cause the colouration of the meringue, which is not the purpose of the recipe. The meringue should remain white; only the sugar should be coloured.
Add the green colouring powder to the granulated sugar. Again, only a very small amount of colouring powder should be used.
Combine well with a fork.
Take a small amount of yellow colouring powder...
... and add to the green sugar.
Combine with the fork to obtain a bright green colour.
Sprinkle the coloured sugar over the meringue drops...
... until all of them are coated with green sugar.
Bake at 80°C...
... for at least 3 hours. You can set your oven for 3 hours, then leave the meringues to dry in the oven (turned off) overnight. For optimal storage conditions, place the meringues in an airtight container.
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