Mix the passionfruit juice with the 80 grams of sugar and heat this up till the temperature is 118 °C.
Then pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the 60 grams of sugar to stabilize it.
When the syrup has the right temperature slowly pour it on the egg white and continue beating it till it’s at room temperature.
Then transfer it into a piping bag that’s fitted with a small nozzle and pipe small dots on a tray that’s lined with a silicon sheet or parchment paper.
Now let them dry at 60 °C for at least 3 hours.Â
Then keep them dry and covered for later.
