Ingredients (Makes 30 meringues)
- 3 medium eggs
- 150g/5oz caster sugar
- 1⁄2 tsp cornflour
- 1⁄2 tsp lemon juice
- Food colour (we used pink, green and orange)
- Whipped cream or vanilla ice cream to serve
Preheat the oven to 130°C, 250°F, Gas 1 and line 2 baking sheets with parchment.
Separate the eggs. Crack over a large bowl, keeping the whites only. Put the yolks in a smaller bowl and set aside for another recipe.
Whisk the egg whites to stiff peaks. Be careful not to over-beat, as they will start to look lumpy, a bit like cotton wool.
Add 1 tbsp of the sugar to the egg whites, whisk in, then add a second spoonful and whisk back to stiff peaks. Whisk in the rest of the sugar. Whisk in the cornflour and lemon juice until just combined. The meringue should look smooth and glossy. Divide the mixture into 3 bowls and colour each one with a couple of drops of food colouring. (Use a cocktail stick to add 1 drop at a time.)
Fold the colour in using a spatula. Mix lightly if you want a marbled effect.
Spoon the meringue into a piping bag fitted with a 13mm/1⁄2 in nozzle. (To fill the piping bag stand it in a tall glass and fold the edges down over the rim.) Squeeze swirls onto the baking sheets, making each about 2.5cm/1in across.
Bake for 30-35 minutes until firm on the outside, turn off the oven and leave them for a further 45 minutes. Remove and leave to cool.
When the meringues are cool, sandwich a pair of each colour together with whipped cream or vanilla ice cream. Repeat with the rest of the meringues and serve straightaway.