- 125g egg whites
- 125g caster sugar
- 100g icing sugar
- 15g cornflour
- Pink food colouring
- Whipped cream (to serve)
- Whisk the egg whites until they are stiff enough to make soft peaks.
- Add a few drops of pink food colouring and then the caster sugar a little at a time whilst whisking until the mixture is able to form soft peaks. This normally takes a little longer than you would expect.
- Sieve the icing sugar and cornflour over the mixture and fold it in carefully by slicing it in with a large metal spoon. Avoid stirring the mixture too much or it will become soft.
- When the icing sugar is completely integrated into the mixture, spoon it into a piping bag with a large starred nozzle and pipe 3cm by 3cm pyramids in a circular motion. Bake on greaseproof paper or a baking mat at 100˚C for 2-3 hours.
- Stick two meringues together back to back with whipped cream. If you're feeling fancy, you could give your pink meringues a light coating of pink edible lustre spray.
Taken from Tea Time - A Taste of London's Best Afternoon Teas, by Jean Cazals, £25, Papadakis Publisher.