Firstly preheat the oven to 200C/180C Fan/Gas Mark 6. Then turn two piping bags inside out and paint three evenly spaced stripes of food colouring down the length of the bag from the tip. Then turn them back the right way and set aside. Then line a large baking tray with paper, draw 20 circles as guidelines approx. 1.5inches wide and set aside.
Line a small baking tray with baking paper and pour the sugar in. Then bake for 7 minutes. Meanwhile, place the eggs in a large bowl of a stand mixer and whisk until stiff peaks. The eggs and the sugar need to be ready at the same time, so start the whisking slow and slowly increase the speed.
Once the sugar is hot and eggs are stiff, add the sugar a tablespoon at a time with the whisk on high speed. Meanwhile turn the oven down to 100C/80C Fan/Gas Mark 1/2. Ensure each tablespoon of sugar is incorporated before adding the next. Once all the sugar has been added, continue whisking the meringue for 5 minutes. When its ready the meringue will be thick, glossy and if you rub a little between your fingers you shouldn’t be able to feel any sugar granules (if it does, continue whisking for a few minutes.)
Divide the meringue between the two piping bags and cut off the ends (about the size of a 50p piece). Then pipe kisses by squeezing then releasing as you pull upwards. Bake for 38-40 minutes (without opening the oven door) until the meringue kisses come away cleanly from the baking paper. Leave to cool on a cooling rack.
Pour the sprinkles into a small bowl and pour some water into another small bowl. Using a paintbrush paint a thin layer of water onto the base of the meringue kisses and slightly on the edges, then press gently into the sprinkles.
Meringue kisses can be kept in an air-tight container for 1 week.
Keyword french meringue, meringue, meringue kisses