Rainbow Meringue Cookies

Preheat the oven at 120C. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar at a time . Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy

Sift one third of 115 icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time . Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

Take one large icing bag, squeeze two thee drops of all the three colors, put rosette nozzle in it. Fill the icing bag with the meringue mixture, Bake for 20 minutes until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.

The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.