Ingredients: 6 egg whites, 1 pinch of salt, 350g caster sugar (or half caster half icing sugar), food colouring
1) Pre heat the oven to 140°C and line a couple of baking trays with grease proof paper. Beat the egg whites with a pinch of salt until stiff. It is easiest to do this with a stand mixer of electronic hand mixer. Once you can turn the bowl with the egg whites upside down without them coming out, they are ready (my Nan used to say "I you feel comfortable turning the bowl upside down over your head, they're ready).
2) Start adding the sugar, little by little, while using the whisk to mix it all together until you have a glossy, creamy mixture.
3) Pour food colouring down a piping bag (I used pink) and start filling it with the egg-sugar mixture. Pipe the meringues onto the grease proof baking paper, pop in the oven and bake for 15-20 minutes. You want to take them out of the oven when they are just about crispy on the top but not dried out already. Leave them on the hot baking trays for another 10 minutes before sticking the second batch into the oven. The merinigues will continue to "bake" while they are out of the oven.