Crispy mallow meringues

Method

• 1
  Preheat oven to 160°C. Line two large baking trays with baking paper.
• 2
  Using an electric mixer, beat eggwhites until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating constantly for 5 to 10 minutes or until mixture is thick and glossy and sugar almost dissolved. Add vanilla and beat to combine.
• 3
  Add 2 to 3 drops of pink food colouring to meringue mixture. Stir to combine. Place mixture into a piping bag or a plastic bag with the corner snipped off. Pipe large swirls of meringue onto prepared trays, allowing 3cm to 4cm between each for spreading (see note).
• 4
  Bake for 20 minutes or until meringues are firm. Turn off oven. Allow to cool in oven with door slightly ajar.