Combine water and meringue powder in the
bowl of a stand mixer. Whip on high with the whisk attachment for 6 to 8
minutes, and then divide mixture into thirds. Add passion fruit powder
to one third and the strawberry fruit powder to another third, leaving
the final third plain. Using a star tip, pipe each kind of meringue on
to parchment paper lined sheet pans and bake at 220ºF/104ºC for 2 hours
or until they are dry and crispy.
.jpg "Meringue-Cookies-(2)")