| Ingredient | Method |
| 1 A egg white 50g granulated sugar 1 teaspoon vanilla few drop rice vinegar few drop purple food coloring | 1. Place egg whites and vinegar in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.
2. Gradually add in sugar and then vanilla. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
3. Drop some purple food coloring and slightly fold to create marble effect. Do not over fold. Put into piping bag. 4. Pipe meringue 1-inch apart. Bake meringue cookies @130C for about 60-90 minutes (depend on size) or until meringue easily peels away from parchment paper. 5. Cool on a wire rack. Store in an airtight container in the refrigerator. |
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