Pre heat oven to 120°c

Pour the white vinegar into your electric mixing bowl and (with a clean paper towel) wipe all over the bowl as well as the whisk attachment – leaving some drops of residual vinegar helps give the meringue volume

Add egg whites to the bowl and start on low speed to break down the whites, then gradually increase speed until soft peaks are formed

Continue to whisk on medium-high, very gradually pouring in the caster sugar

Turn up to high, to form very firm peaks and the sugar has dissolved

Scoop roughly half of the finished meringue into another bowl and dot with red food colour. Mix gently and only a couple of times through to get different distribution of colour – you don’t want uniform colour

In the 1st bowl of meringue, add food colour and continue to whisk to get an even baby pastel pink colour

Use both star nozzle and plain nozzle with a piping bag and pipe “kisses” (tiny meringues!) onto baking paper on a baking tray

Turn oven down to 90°c and cook the kisses for 1½ hours

Remove from oven and allow to cool completely – can be stored in air-tight container for up to a week