Meringues with edible glitter

1. Beat the egg whites until soft peaks form. Gradually add the castor sugar while beating continuously.
2. Add boiling water, vinegar and baking powder. Beat until very thick.
3. Divide the mixture into 3 portions, and add food colouring to colour 1 portion green, 1 red, and leave the remaining portion white.
4. Grease baking sheets with butter (not margarine). Spoon meringue mixture into a piping bag with a plain round nozzle. Pipe different shapes onto the baking sheets. Decorate.
5. Bake at 100 ºC for about 1 hour, until the meringues are firm, but soft enough to pierce. Make a hole for the ribbon with a sosatie skewer or a sharp implement.
6. Bake until well dried out.
EDIBLE GLITTER
1. Sprinkle gum Arabic over water. Heat gently in a double boiler until the gum Arabic is completely dissolved.
2. Remove from heat and colour as required. Brush very thinly over a clean baking tray.
3. Place in a cool oven (100 ºC) until dry. Flake between fingers and store in an airtight container.