Pink Raspberry Swirl Meringues

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- Preheat the oven to 200 Celsius/400 Fahrenheit/gas mark 6 and line a baking sheet with non-stick baking paper.

Step 2

- Put the sugar into a small roasting tin and heat in the preheated oven for about seven minutes, or until hot to touch.

Step 3

- Place the egg whites and salt in the bowl of a free-standing electric mixer and whisk until light and foamy. Remove the hot sugar from the oven and turn the temperature down to 110 Celsius/225 Fahrenheit/ gas mark 1/4. Quickly tip the sugar on to the egg whites and whisk on medium speed for 8-10 minutes, until the meringue is very stiff, white and cold.

Step 4

- Using a wooden skewer, dot the food colouring and drizzle the raspberry flavouring over the meringue mixture, then scatter over the crispies. Using a large metal spoon, very lightly fold in so that the meringue is marbled with pink.

Step 5

- Spoon the mixture on to the prepared baking sheet in 4-6 large pesky meringue shapes, and bake on the middle shelf of the preheated oven for 1 hour 30 mins to 1 hour 45 mins. Remove from the oven and leave to cool on the baking sheet.