In KitchenAid mixer, beat egg whites with whisk attachment slowly, while gradually adding sugar as the meringue begins to form soft peaks, then gradually add the icing sugar, continue mixing to form stiff peaks, then fold in prickly ash powder, red color.

Remove from mixer, then spread on Silpat, dry in 100°C oven for 1 hour, then transfer to dehydrator or plate warmer at 70°C to finish drying, break into pieces and reserve for service.