Makes about 30 individual bites
4 egg whites
225g caster sugar
1 tsp pink food colouring*
– Heat your oven to gas mark 3 and line 2 large baking sheets with baking paper.
– Whisk the egg whites in a scrupulously clean glass bowl until stiff.
– Whisk in the sugar a spoon full at a time, adding the colouring with the last of the sugar.
– Continue to whisk until the colouring is fully mixed and the mixture is stiff and glossy.
– Spoon the mixture into a piping bag fitted with a wide star nozzle and pipe onto the baking paper in swirls approximately 5cm wide.
– Place in the oven and bake for 1 hour or until solid.
*I like Asda’s natural pink colouring as it makes a delicate pastel pink instead of the irradiated salmon pink you usually get. Alternately if you are serving it with fruit as I did you can use a few spoonfuls of the colourful juice. I didn’t do that this time as I was making the meringues a few days in advance.
I served these by gently spreading a layer of marscapone on each swirl, then sandwiching a spoonful of mixed summer fruits between the two layers. They’re a tiny bit messy to eat but delicious! The meringue is deliciously chewwy inside, if you want a harder meringue then bake for longer. Even on their own these swirls make a delicious mouthful.