Stripy Cream Filled Meringues

Preheat the oven to 120°C (100°C fan, gas mark 1). Line two baking trays with baking paper.

Whisk the egg whites until stiff then, add the sugar a spoonful at a time, until the mixture becomes glossy.

Use a small paintbrush to paint three vertical stripes of food colouring inside a large piping bag fitted with a 1cm round tip. Next, fill the bag with the meringue mix, and pipe 5cm circular shapes on to the baking sheets. Make sure you use less pressure to swirl the tip off in a circular motion.

Bake in the oven for 1–1½ hours or until they are a light creamy colour and can be easily removed from the baking paper. Turn the oven off and leave them to cool with the door slightly ajar – this can be done overnight.

Serve the meringues sandwiched with lightly whipped cream, or on their own with a raspberry coulis.