Nishalda

Place egg whites in a clean, dry bowl and whisk until stiff peaks form, ensuring no yolks are present.

Add sugar gradually to the whipped egg whites while continuing to whisk, incorporating it fully until the mixture becomes thick and glossy.

Place the licorice root in a small saucepan with minimal water and simmer gently to infuse the water with licorice flavor.

Strain the licorice-infused water and let it cool to room temperature, then gently fold it into the meringue mixture in small portions.

Transfer the mixture to a piping bag fitted with a fine nozzle and pipe thin strands onto parchment paper in loose, nested loops or desired shapes.

Allow the piped mixture to dry and set at room temperature in a warm, dry location for 8-10 hours or until completely hardened and crisp.