MERINGUE

1. Preheat the oven to 225˚f / 110˚c. Line two baking sheets with parchment paper. Fit two large piping bags with your tip of choice (I used an Ateco #826).
2. Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer.
3. Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until stiff peaks form, approximately 4-5 minutes. Transfer half to a to piping bag, then colour the remainder with a few drops of gel food colouring, mix to incorporate, and transfer to the second piping bag.
4. Use a few small blobs of meringue to secure the parchment paper to the baking sheet. Pipe 'kisses', onto the baking paper lined sheets, leaving a small amount of space between each (they will not spread in the oven). You can pipe whatever shape you would like here - blobs, nests, kisses etc.
5. Place the baking sheets into the oven. Bake for 2 to 2 1/2 hours, or until they feel firm and no longer sticky, and peel cleanly off the paper when you lift them up. Turn off the oven, and leave them in there for at least an additional hour to dry out and crisp up.
6. Store in an airtight container until ready to use.