1 egg white
50g caster sugar
Gel food colouring
Preheat your oven to 150C/300F/Gas 2 and line a baking tray with baking paper.
Separate your egg and place the egg white into a bowl that's big enough to whisk in. Whisk until stiff peaks are formed, but be careful not to overwhisk. (Tip for using up egg yolks here).
Add in the sugar, one tablespoon at a time, whisking until all the sugar is combined and your mixture is glossy.
Add in a little of your gel food colouring, you can always add more. Try using a cocktail stick to add small amounts if you're after a pastel colour as you have more control than adding out of the packaging.
Once the food colouring is evenly distrubuted, spoon your mixture into a piping bag and pipe onto the baking tray in whatever shape you want. If you don't have a piping bag, you can just as easily spoon the mixture onto the tray.
Turn the oven down to 140C/175F/Gas 1 and pop your tray of meringues in.
After an hour, check that your meringues can be lifted from the paper with ease. If they still stick, they'll need a little longer. Once baked, turn off the oven and leave the meringues inside. They need to cool and dry out. Try not to eat them all at once!