Little lemon meringue kisses

Method

• 1
  Preheat oven to 200°C/180°C fan-forced. Grease and line 2 large baking trays with baking paper.
• 2
  Sprinkle sugar onto 1 prepared tray. Bake for 5 to 6 minutes or until the edge of the sugar just starts to melt. Remove from oven. Reduce oven temperature to 100°C/80°C fan-forced.
• 3
  Using an electric mixer, beat egg whites until soft peaks form. With motor running, gradually pour sugar into egg white in a slow, steady stream. Continue beating for 5 to 6 minutes 
or until sugar is dissolved. Add lemon rind and juice. Beat to combine.
• 4
  Run a skewer dipped into food colouring down the sides of a piping bag fitted with a 1cm plain nozzle to form 6 stripes. Spoon half the meringue mixture into piping bag. Pipe mixture (about 4cm in diameter), 2cm apart, onto remaining prepared tray. Repeat with more food colouring, reapplying stripes in piping bag, and remaining mixture.
• 5
  Bake for 45 minutes or until just firm to touch. Turn off oven. Cool completely in oven with door closed. Serve.