Separate the egg white from the yolk, ensuring no yolk mixes into the egg white. Place the egg white in a clean mixing bowl.

Add 2g of white sugar to the egg white. Use a hand mixer to whip the egg white. Start at low speed to dissolve the sugar into the egg white, then gradually switch to high speed. Whip until the egg white reaches stiff peaks, meaning it forms firm, upright peaks when you lift the mixer.

Measure 30g of maltose (1:1 ratio to the egg white). Heat the maltose over a water bath until fully melted into a thin liquid consistency.

Pour the melted maltose directly into the whipped egg white and continue mixing until evenly combined. Beat for an additional 2 minutes. The mixture will become smoother and shinier, achieving a consistency where it forms soft hooks when lifting the mixer.

Equipped with an appropriate piping nozzle, choose your preferred food coloring and drip a small amount onto the inside walls of the piping bag.Use a toothpick or skewer to draw vertical lines along the interior of the bag to distribute the coloring evenly. Avoid mixing the colors. (Optional step).

Transfer the whipped egg white mixture into the piping bag.

Line a baking tray with parchment paper to prevent sticking. Pipe the egg white mixture onto the tray, adjusting the size and shape to your liking. Leave some space between each meringue, as they will expand slightly during baking. One egg white should yield about two trays of meringues.

Preheat the oven to 90°C (194°F) with the fan setting on. Place the tray in the preheated oven and bake for 100 minutes. Keep an eye on the meringues during baking to avoid over-browning.

After baking, remove the meringues from the oven and carefully lift them from the tray using a spatula. The meringues should have a crisp texture and melt in the mouth.

Store the meringues in an airtight container to prevent them from absorbing moisture, which could soften their texture.