Meringue

What do you do with extra egg whites after some recipe that only call for the egg yolks like Kaya (coconut jam), my daughter (candy addicts) sure would suggest it to pair with sugar and that make it into meringue. Obviouly this is a pure white sugary naught, though I must confess it was once my own fantasy to make those delightfully cute treat, well I thought maybe I can do it like a craft, admire it, take photo shots and throw them off the window later, yup! Let's do it!
But not quite, my children attack them like a wolf! Thank God I brought some kids over to share the risk!
This recipe do not use cream of tartar, I was told it will not work, somehow it did! Maybe it helps to hold the shape better, but I am happy to go with one less chemical. Sugar is real bad enough by itself.


Ingredient:
5 Egg Whites
200g White sugar (Ouch!) Will try brown sugar next time.
1/4 tsp salt
Lemon Juice 1/2 tsp
Beets juice 1tsp

1. Pulverize sugar, set aside
2. Put egg whites and salt into TM bowl, 50C/7min/speed3
3. Add in sugar SLOWLY and juice for another 2min
4. Bake at 120-150c for 30-45min.
5. Turn off powder and leave the merigue in the oven for 1-2 hours for it to completely dry and crunchy, especially in humid country. 
6. Store in air tight container (if it can make it to storage)
7. See a dentist immediately!