Colourful meringue bites

• By Nick Camilleri Preziosi and Alex Mattei

You will need:

150g of white sugar (weighed in lots of 50g), three different colours of jelly powder (three teaspoonfuls of each), the whites of six large eggs (in separate lots of two each), one and a half teaspoonfuls of white-wine vinegar.

Preheat the oven to gas mark 1/120C. Mix each of the three kinds of jelly with 50g of sugar in separate bowls. Then whisk each of them gradually into a mixture made from two egg-whites whisked until stiff and creamy with half a teaspoonful of white-wine vinegar. You now have three separate lots of meringue mixture. Line a baking-tray with baking-paper. Pipe walnut-sized dollops onto the tray, leaving some space in between, using a piping-bag with a large nozzle. Use up one lot of mixture, then rinse the bag and pat it dry before moving on to the next lot. Bake the meringues in the oven at the lowest heat for 45 minutes to an hour. Remove them from the oven and leave them to cool before taking them off the tray. Store them in an airtight container for up to four days if you’re not going to eat them at once.