Meringues

1. Heat oven to 110&#176C. Tip egg whites and lemon juice into a clean bowl.
2. Whisk with an electric
beater until the whites double in volume and hold a peak when the whisk is drawn
through them.
3. Keep the whisk running, add the sugar one tablespoon at a time, incorporating completely before adding the next.
4. Add a tiny drop of pink food colouring to half the
meringue and leave the other half white, whisk until the egg whites are glossy.
5. Place a square of baking paper
on a large baking sheet. Pencil nine circles about 7cm each on to the paper.
6. Spoon meringue into a large
piping bag fitted with a plain nozzle and pipe rosettes on to the circles. Sprinkle with hundreds and thousands or silver balls.
7. Bake for 2hours until they
are crisp and lift off the paper easily. Leave to cool completely.