First mix egg white powder with 1/3 of the water and let swell for 15 minutes while stirring occasionally, then add the remaining water.
Gently beat up the egg white until foamy, then whip at top speed until very stiff.
Briefly boil up 50g Fluff Magic with 70ml water.
Allow the mixture to flow into the beaten egg white in a thin stream using a mixer on highest speed. Continue stirring for about 1 minute. This causes the cream to increases in volume.
Preheat oven to 80° C
Fill the meringue mass into a piping bag with a star-shaped spout and squirt any decorative shapes you like onto baking paper!
Immediately allow to dry at 80° C(fan) for about 2 – 2.5 hours, depending on size.
Allow to cool and further process or refine as you wish! You could, for example, join 2 meringue pieces with cream and fruits – or use to garnish ice cream and so on, and so on! Just be creative! Enjoy!
Nutrition facts given here refer to 1 piece of meringue as shown in the photo – I made 10 pieces out of this recipe!