2 egg whites
100g castor sugar
1-2drops red food colouring
Preheat oven to 150degrees Celsius. Line two trays with baking paper.
With stand or hand mixer beat egg whites until stiff peaks form. Add a spoonful of sugar and beat for 15 seconds or so. Continue with spoonfuls of sugar until all is incorporated. Add food colouring. Beat for a further 30seconds or so, scraping sides intermittently until the mixture looks very thick and shiny.
Carefully scoop half of the mixture into a piping bag fitted with a round 2.5cm nozzle. Pipe heart shapes onto paper. Bake in oven for 45-60 minutes. 45 minutes will give you a chewier meringue whilst 60 minutes will give you a dry, crisp meringue.
Recipe submitted by Gluten Free Scallywag