Boil granulated sugar and water to 120° C (if you want to colour the meringue, add your food colouring in this step)
150 g granulated sugar, 50 g water
Meanwhile, whip the potato protein mixture with hand mixer or stand mixer to a soft foam, add 1 tbsp sugar and beat through until firm peaks form
1 el granulated sugar
Once 120° C has been reached, pour the hot syrup, while whipping, into the meringue in a small stream and continue to whisk until a stiff foam is formed
Add the baking soda and continue beating for about 30 seconds
1 g baking soda
The meringue is now ready for further processing, e.g. piping and torching on a meringue cake, piping on a baking tray for meringues or pavlova or mixing through a filling