In KitchenAid using whisk attachment, begin whipping egg whites to frothy on medium-low, then add salt and cream of tartar while whisking, continue whisking, then slowly add caster sugar, about 15 g at a time, let dissolve between each addition.

Continue beating on medium-low speed, 12–15 minutes for stability, to stiff peaks, then fold in banana chili powder and karen chili powder, taste and adjust as needed, transfer to pastry bag, and reserve for service.