Directions:

• 1. In a stand mixer fitted with a whisk attachment, start whipping the egg whites. Once whites begin to foam, start adding the sugar mixed with the cream of tartar in 3 parts, waiting a few seconds between each addition.
• 2. Keep whipping until the meringue is medium peaks and start adding the confectioners’ sugar little by little.
• 3. Keep whipping until stiff peaks.
• 4. Pipe or spread the meringue over a silicon mat and sprinkle the meringue with different toppings to compliment your desserts.
• 5. Dehydrate the meringue at 82°C for 6 hours or until completely dry.