-
1
Preheat oven to 200 degrees Celsius.
-
2
Pour the granulated sugar on a baking tray lined with parchment paper and bake it for 5 minutes.
-
3
Lower the oven to 100 C.
-
4
Meanwhile, beat the egg whites at low speed. When they start to form bubbles, increase the speed until the whites form peaks.
-
5
Gradually add the hot sugar, a tablespoon at a time.
-
6
When you have added the whole sugar, continue to whisk rapidly for 5-7 minutes. (You shouldn't feel grains of sugar in the texture of the egg whites).
-
7
Separate the egg whites in three bowls.
-
8
For each fragrance, incorporate the flavors in the egg whites: zest of 1/2 orange in the first bowl, rose water and pistachio powder in the second bowl, and ground hazelnuts in the third bowl.
-
9
Take 3 disposable pastry bags.
-
10
Turn over the first bag on your hand, and put a little bit of liquid orange dye on a brush. On the inside of the bag, pull 4 strokes of dye color. Turn the pastry bag and fill it with the orange flavored whites. Cut the bag 2.5 to 3 centimeter from the tip, and pipe out the meringues on the baking sheet covered with parchment paper (the first meringues will not be very colourful).
-
11
Repeat with the second pastry bag, the liquid pink coloring, and the rose/pistachio meringue. As for the hazelnut meringues, simply pipe them out on the baking sheet and sprinkle them with finely grated chocolate before baking.
-
12
Feel free to use the raw whites to stick the parchment paper to the corners of the oven plate as they will act as glue. Bake for 1 hour.
-
13
Meringues will keep in an airtight container for 2 weeks.
