1 Preheat oven to 100 degrees (fan). Grease and line two baking sheets with parchment paper (not greaseproof paper, which tends to stick to the base of the meringues. See note below for alternative).

2 Using an electric whisk and a spotlessly clean medium-sized glass or stainless steel bowl, whisk egg whites and salt to stiff peaks (when whisking, start on a low speed, increasing to high as soon as the eggs start to froth).

3 Add the sugar in three to four batches while continuously whisking on a medium-high speed, ensuring the sugar is fully incorporated between batches. Whisk for another five minutes until the sugar has fully dissolved and the mixture is thick, glossy and holds its shape.

4 To make coloured meringues, set aside half the mixture in a separate bowl. Dip a cocktail stick or skewer into the food colouring and add it to the meringue in the whisking bowl. Whisk once to pull the colour through the meringue or whisk the colour in fully, if you prefer. Dip a clean cocktail skewer into the food colouring again but this time simply dip the stick it into the second bowl of white meringue in a few spots. Barely fold both meringues together until you see a ripple effect (the colour will meld further as you shape the meringues).

5 Using two large spoons, drop large dollops of stiff meringue mixture on to the parchment paper, leaving a half width between them (keeping the dollop high rather than wide will make it is easier to shape). Shape from around the outside with the back of a spoon, ending with a peaked swirl on the top or pipe the mixture on to the tray using a piping bag and nozzle.

7 Place tray in the middle shelf of the preheated oven, leaving space above each tray for the meringues to rise. Bake for 1¾ to two hours; don’t let them brown. Once baked, leave the meringues inside the oven to cool fully. Serve with freshly whipped cream. [CROSSHEAD]Variation[/CROSSHEAD] Parchment paper is a nonstick waxed paper. Should you have difficulty finding parchment, you can line the baking tray with tin foil, then grease it liberally with sunflower oil so the meringues don’t stick to the tinfoil.