Preheat the oven to 120˚C/fan oven 110˚C/gas mark ½. Line a baking sheet with baking parchment or a non-stick liner.
Place the egg whites in a medium mixing bowl and whisk them until they are very stiff not floppy or runny, but really stiff!
Whisk 4 teaspoons of the measured sugar in and whisk again until the egg whites are really stiff.
Now your meringue is stable enough to whisk in the rest of the sugar with some of gel food colouring. Add enough colouring to make your meringues a candy pink the colour fades a little once they are cooked so be brave with the colouring.
Splodge large tablespoon-sized mounds of meringue, spaced well apart, on the baking sheet - you’ll make 6 large ones.
Bake the meringues for about 2 hours. After 1½ hours, gently pick each meringue up and turn it on its side, then return them to the oven. This will dry out your meringues nicely. Transfer the cooked meringues to a wire rack to cool completely.
Now spray with the silver cake spray to give a fabulous sheen and then dust with a some pink edible glitter and eat enthusiastically!Lotte's Tip
These are always good to have in the house over Christmas. They freeze brilliantly... but are also quite happy in an airtight container for a month. So you can make them in advance.