Recipe Method

1. Pre-heat your oven to 120ºC. First grease a baking tray with non-stick cooking spray or butter. Line the greased tray with baking paper and then also grease the baking paper.
2. Crack the eggs and separate them, either using an egg separator or the shell. Be careful not to get any egg yolk in the white.
3. Whisk the eggs until stiff peaks form when you lift the beater from the bowl.  Do not over beat as it will become dry and lumpy.
4. Add one tablespoon of the sugar and beat again. Then add the rest of the sugar, slowly beating as you go along.
5. Now add the cornflour and lemon juice until well combined.  The meringue should be smooth and glossy.
6. Divide the meringue into 2 bowls and colour with a drop or 2 of food colouring.  Fold the colour in gently with a metal spoon.
7. Spoon the meringue into a piping bag and pipe rosettes onto the prepared baking tray. If you don’t have a piping bag simply place spoonful’s of the mixture onto the tray.
8. Bake for 30 -35 minutes and then turn the oven down to 100ºC for a further 2 – 3 hours until dried out.
9. Serve with strawberries and cream.