5 large egg whites (175g)
350g caster sugar
pink food colouring (we used Dr Oetker Food Colour Gel Hot Pink)
Preheat the oven to 90°C/200°F and line 2-3 baking sheets with parchment paper. Don't be tempted to increase the oven temperature if you want to keep the white colour, as they will take on a light brown colour if you do.
Whisk the egg whites to stiff peaks and then add the sugar gradually, whisking all the time. Continue to whisk for another 3 minutes.
Take a piping bag and squeeze in the food colouring (we used half a 10g tube). Smooth the outside of the piping bag to distribute, then snip off the tip of the bag to leave a hole just under an inch wide.
Put half the meringue mixture into a piping bag, and pipe kisses about an inch or so wide onto baking parchment. You will find the colour lessens as you pipe, creating the ombre effect. Repeat with a new piping bag for the remaining meringue.
Bake in the preheated oven for 1.5 hours or until they can be lifted from the paper without tearing the base. Allow to cool. Store in an airtight container for up to two weeks.
Serve as they are, give as a gift or make into Eton Mess by crushing lightly and mixing with whipped cream and fresh strawberries.
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