Ingredients
4 egg whites, at room temperature
1 cup caster sugar
3 teaspoons cornflour
1 teaspoon white vinegar
1 teaspoon unicorn flavour for icing
Blue, purple and pink food colouring
Pink sanding sugar, mini pink pearls and blue cachous, to decorate
Method
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Lightly grease two large oven trays and line with baking paper.
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Beat egg whites in a large of an electric mixer until soft peaks form. With motor operating, add sugar, 1 tablespoons at a time, beating well after each addition. Beat for a further 5 to 10 minutes, or until smooth and glossy. Beat in cornflour, vinegar and flavouring.
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Dot six to eight separate drops of each colouring randomly over meringue in bowl. Do not stir. Gently spoon half the meringue into a piping bag fitted with a 11mm star nozzle, without mixing through the colouring.
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Using a zig-zag motion, pipe meringue into 4cm wide x 12cm long shapes onto prepared trays. Sprinkle with sanding sugar, pearls and cachous.
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Cook in a very slow oven (100C) for 1 hour and 30 minutes, or until dry and firm to touch. Turn off oven. Leave meringues to cool in oven with door ajar before serving.
