Salted Curry Meringue Salted Curry Meringue starts off with equal parts white sugar, egg whites and 10x sugar. Mix egg whites until fluffy and slowly add white sugar. Season with salt. Beat egg white mixture to stiff peaks. Fold in the powder sugar and put mixture in to a piping bag with a medium round tip. On a silpat pipe meringue as if piping macaroons. Dust meringues with hot curry powder, to taste. Dry out in oven, 150 F,0% humidity for five to six hours.
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