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
Lightly grease two large oven trays and line with baking paper.
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.
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.
Using a zig-zag motion, pipe meringue into 4cm wide x 12cm long shapes onto prepared trays. Sprinkle with sanding sugar, pearls and cachous.
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.