Fairy Meringues

Makes 30, Prep and Cook: 2 hours,10 mins

2 egg whites, at room temperature

½ cup caster sugar

1 tsp cornflour

½ tsp white vinegar Liquid pink food colouring, to tint

290g packet White Choc Melts

190g packet hundreds and thousands sprinkles

1 Lightly grease two large oven trays. Line with baking paper.

2 Beat egg whites in the small bowl of an electric mixer until foamy. With motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition. Beat on high speed for a further 5 minutes, or until sugar is dissolved and meringue is smooth and glossy. Beat in cornflour and vinegar. Tint pale pink with colouring.

3 Spoon meringue into a large disposable piping bag fitted with an 15mm plain nozzle. Pipe into 3cm rounds (about 3cm high with peaked tops), spaced about 3cm apart on prepared trays.

4 Cook in a very slow oven (100C) for about 1 hour and 30 minutes, or until dry and firm to touch. Turn off oven. Leave meringues to cool in oven with door ajar. Remove.

5 Place chocolate in a heatproof bowl. Microwave on High (100%) for about 1 to 1½ minutes, stirring every 30 seconds, or until just melted. Do not overheat.

6 Working with one meringue at a time, dip base into chocolate, then in hundreds and thousands. Return to trays. Stand at room temperature until set.