Make the meringue

• Preheat the oven to 180 degrees F. Line three baking sheets with parchment paper.
• Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk continually until the mixture reaches 150 degrees Farenheit or the sugar crystals have dissolved.
• In the bowl of a stand mixer beat the mixture on medium speed until soft peaks form. Raise it up to high speed until stiff, glossy and durable – about 3 minutes.
• Divide meringue into three separate bowls.
• Gently fold in a small amount of gel food colouring until you get the desired results!
• Fill piping bags with the coloured meringue and pipe kisses on parchment paper covered baking sheets.
• Bake for 1 hour in the oven; turn off oven and let them dry out for another hour. If you find they are still seeming sticky, leave them in the oven with the oven turned off for 2-3 hours more (but be careful they don’t end up browning).
• Tip: Do not open the oven while the meringues are baking. Any variation in temperature can make the meringues crack. Store meringues in an airtight container for one week.