(about 24 large meringues)
- 4 egg whites
- 125 g (150 ml) caster sugar
- 100 g (200 ml) icing sugar, sifted
- 15 g (30 ml) corn flour, sifted
- Pink food colouring
Preheat oven to 120 °C. Line a baking tray with baking paper. Beat egg whites to soft peak stage and, bit by bit, beat in the caster sugar until mixture is stiff. Carefully fold in the icing sugar and corn flour. Lightly colour the meringue. Spoon large dollops onto the lined baking tray and bake for about 1 – 1 ½ hours until dry.