140 g egg whites (from about 3 eggs)
200 g caster sugar
3 different food colouring paste (we used teal, electric purple and electric yellow)
edible silver lustre (optional)
- Preheat oven to 180°C (or 160°C if using a fan forced oven) and line two baking pans with baking paper.
- Place 2.5cm water in a small saucepan. Bring to the boil over high heat, then reduce heat to a simmer. Combine the egg whites and sugar in a metal bowl that will fit over the saucepan of water (without the base touching the water) and place it over the saucepan, stirring constantly until the sugar dissolves completely or the temperature reaches 65°C on a sugar thermometre.
- Pour the egg whites and sugar into a stand mixer and whisk for 8 minutes until the bowl of the stand mixer has cooled and the mixture has increased in size.
- Divide the meringue between three bowls and add a drop of different food colouring to each stirring until the colour is evenly distributed. Transfer to three different piping bags and attach them all together using a tri-coloured coupler and a large round nozzle (see tips, below).
- Pipe the meringue onto the lined baking sheets like you would a soft serve ice-cream. Make sure you leave enough space for the meringues to expand. Place in the oven and cook for 50 to 60 minutes until the bases are firm and sound hollow when you tap them. Turn the oven off and allow the meringues to cool completely in the oven.
- Once cool, dust with silver lustre dust and store in an airtight container until ready to serve.