4 large egg whites
225g white caster sugar
For lemon meringues
yellow food colouring paste
1 lemon, very finely zested
For orange meringues
orange food colouring paste
1 orange, very finely zested
For pistachio meringues
green food colouring paste
2 tbsp finely chopped shelled pistachios
For blueberry meringues
blue food colouring paste
2 tbsp freeze-dried blueberries, pounded to a powder
For lavender meringues
purple food colouring paste
½ tbsp dried lavender, pounded to a powder
For raspberry meringues
pink food colouring paste
2 tbsp freeze-dried raspberries, pounded to a powder
You will need
disposable piping bags, small paintbrush and extra-large round piping nozzle
Heat oven to 140C/120C fan/ gas 1 and line two large baking sheets with baking parchment. Next, prepare three disposable piping bags, one for each of the three flavours. Using a wet paintbrush, paint lines of food colouring along the inside of the piping bags. Be quite generous – you want bold colours. Wash the brush well between each colour so they don’t mix. Snip off the end of one bag, drop in an extra-large round piping nozzle and put the bags to one side.
Tip the egg whites into a large mixing bowl or table-top mixer. Whisk the eggs with an electric hand whisk or in your mixer until they hold soft peaks. Add the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy mixture, which will hold up in a stiff peak on the end of the whisk. Divide the meringue into three bowls and swirl through your chosen flavourings (to correspond to the piping bag colours). You want to achieve a marbled effect rather than thoroughly mixing it all in.
Put the piping bag fitted with the nozzle into a tall glass and roll the bag down over the lip of the glass to hold it in place. Fill the bag with the correct flavoured meringue to match the colour in the bag. Lift up and twist the end to seal.
Hold the piping bag about 2cm vertically above the baking sheet. Apply an even pressure to the bag, slowly lifting the bag as you squeeze, to make a smooth round meringue, approximately 6cm wide. To finish with a nice peak at the top, push down a little on the mixture then quickly pull the nozzle away.
Continue until all the mixture in the bag is used up, leaving enough room between each meringue for them to spread a little. Quickly remove the nozzle, wash it and dry well, then drop into the next piping bag. Repeat the process with the remaining mixtures until they are all used up.
Bake the meringues for 1 hr, turning the heat down to 120C/100C fan/gas1/2 for the final 30 mins. Remove from the oven and cool on wire racks, then serve with a flavoured cream. The meringues will keep in an air-tight container for up to a week.
60 kcals • fat 1g • saturates none • carbs 12g • sugars 12g • fibre 1g • protein 1g • salt none