Decorate them with gold leaf or glitter, if you like. Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room temperature. Pipe blobs onto it, well spaced apart, to make meringue kisses – they will come out plain first.
Cover a baking sheet with parchment, using a little of the meringue on the underside to stick it to the tray. Use a cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in stripes up the length, painting each bag with a different colour and leaving the area nearest the nozzle uncoloured, then fill with meringue. Transfer the mixture to two small piping bags fitted with star and round nozzles. Once it’s all added, beat for another 3-4 mins until you get a stiff, shiny meringue. Grease and line a 21 22 cm / 8 9' round cake pan with baking paper (parchment paper) (7 cm / 2.75' tall). Continually whisking, add the sugar, 1 tbsp at a time, until it’s completely combined. To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the bowl of a stand mixer with the whisk attachment, until stiff peaks form. Reduce the oven to 120C/100C fan/gas ½ and leave the door open briefly to make sure the temperature drops low enough.
