Do your meringues usually stay white? If you don't normally get caramelization of the regular sugar in the meringue, I don't think you'd have to worry about sanding sugar on the meringue.
Might want to add a drop of food color anyway.
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Do your meringues usually stay white? If you don't normally get caramelization of the regular sugar in the meringue, I don't think you'd have to worry about sanding sugar on the meringue.
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