First mix the water with the 80 grams of sugar and heat this up till it’s 118 °C.
Meanwhile pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form slowly add the 60 grams of sugar to stabilize the egg white.
Then when the syrup is 118 °C add it to the meringue and beat it for a couple of minutes to cool it down till it’s at room temperature.
Now transfer half of the meringue into a bowl and add a touch of yellow coloring powder to color the meringue.
Then pipe the remaining meringue in thick lines on a piece of foil and pipe the yellow meringue in between. Now gently roll this up and then transfer it into a piping bag that’s fitted with a round nozzle.
Then pipe small dots on a tray that’s lined with a silicon sheet or some parchment paper.
Now let them dry at 60 °C for a couple of hours till completely crispy and hard.Â
Once dry let them cool down and then keep them dry and covered.
