Pink & white baby meringues

Method

1. Cover four baking trays with a perfectly fitting sheet of silicone paper.

2. Mix all the icing sugar with the eggs at once in a spotlessly clean bowl and whisk until the mixture forms stiff dry peaks. This is best done in an electric mixer.

3. Divide into separate bowls and add a few drops of the food colouring of your choice to the meringue mixture (careful not to overdo it). Spoon into a clean piping bag with a star nozzle and pipe into rosettes.

4. Bake immediately at 150°C for 30 minutes or until set crisp and just brown on top.