2 hours

egg whites, 2 at room temperature
vanilla flavoured caster sugar, 4/5 cup
1 pinch of salt
a few drops of almond essence
fuchsia natural food colouring gel


Preheat the oven to 200°F. Whisk egg whites with salt for a few minutes then add sugar, a tbs at a time, keep beating. Add also the almond essence and continue whisking until the mixture is well puffed, smooth and shiny. Put a large blossom spout in a piping bag and then pour the food colour inside the bag making some strips a few centimetres apart from each other. Line a baking tray covered with baking parchment. Fill the piping bag with the mixture and apply some pressure to it so as to form small meringues, at least 2 inc apart. Bake the meringues for about one and half hours, then turn the oven off and leave the meringues inside it until cold. Store in an airtight container.

Thanks to:Il Deborino