Ingredients (makes 24 small meringues)

• 2 egg whites
• 1/2 cup caster sugar
• 1 drop gel food colouring

Method

1. Preheat oven to 140C. Get out 2 eggs and leave until at room temperature. Line a baking tray with baking paper.
2. Separate the 2 eggs, keeping the yolks for custard or something else.
3. Whisk the egg whites at top speed using an electric mixer in a clean bowl. They are ready when they egg whites are stiff enough that you can tun the bowl upside-down without losing any of the egg white. My girls loved that part!
4. Reduce the speed of the mixer. Continue to whisk, adding the sugar about a tablespoon at a time. When all the sugar has been added whisk until the mixture is glossy and stands up in peaks.
5. Choose your food colouring(s) and divide the meringue mixture into as many portions as you have colours. Add one drop of gel paste colouring to each portion and mix in.
6. Blob onto the lined tray - about 2 teaspoons per meringue. Allow about 2cm between them for speading.
7. Bake for 40 min. This results in crisp outsides and chewy insides.