Add interest to the traditional meringues by folding through a drop of food colouring of your choice.
2 egg whites
pinch of salt
pinch of cream of tartar*
½ cup caster sugar
*Cream of tartar is a stabiliser which helps keep the meringue firm, but the recipe will still work without it.
1. Preheat the oven to 120˚C. Line two baking trays with baking paper.