| Ingredient | Method |
| 42g egg white 50-60g granulated sugar 3g pandan powder few drop rice vinegar few drop green food coloring, optional | 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. Fold 1/3 meringue into pandan powder and mix to lighten the batter. 5. Add the pandan meringue into the rest of the meringue and fold gently using spatula until well combined. 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.
makes apprv 25pcs
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