Crispy Meringues | Fine and Airy Dessert

In a small saucepan, measure the granulated sugar and add 75 ml of water. Start heating over medium heat; as soon as the water begins to boil, the sugar should dissolve completely. Don't be afraid to stir occasionally with a spoon. Continue to simmer gently until the syrup thickens (if you dip a small wire loop into it and blow, you should be able to make a bubble). Boiling the sugar will take a total of about five minutes.

After the sugar has boiled, keep the syrup hot, do not let it cool. Beat the egg whites until you get a soft foam and pour the hot syrup into them in a thin stream, while continuing to beat. The foam will heat up considerably and gradually become white and dense. Continue to beat vigorously until the foam cools down again, at least below body temperature.

Finally, briefly incorporate the powdered sugar into the prepared foam and, if desired, add the food coloring.