Rose Meringue

INGREDIENTS - 3 eggs whites [room temperature] - 3/4 cups super fine sugar - Food colouring [optional]

DIRECTIONS
1) Preheat the oven to 150°C or 300°F
2) Separate the egg whites from the egg yolks; make sure that the egg whites are room temperature or else they will not have the same volume or the best results
3) Beat the egg whites at a high speed until soft peaks form

4) Slowly beat in the sugar a teaspoon at a time while continuing to beat the egg whites at a high speed
5) Continue to beat until stiff peaks form

6) Line a baking sheet with parchment paper and pipe the mixture (Sorry about my poor piping technique... it was harder to take a picture and pipe at the same time)

7) Place the baking sheet in the oven for 1 hour and 30 minutes (turning the baking sheet around at the 45 minute mark)

8) Take the tray out of the oven and let cool
9) Enjoy! :)

PIPING
1) Depending on the number of colours you want, separate your egg whites into separate bowls accordingly
2) Fold in the food colouring until smooth (make sure to not over fold the mixture or else it will be too liquidy)

3) Mentally split the piping bag into sections (in my case 3) and place the mixtures into each section of the piping bag
4) Pipe!

ADDITIONAL NOTES - Serving size: 25 with a 3" diameter - Eggs are easier to separate when they are cold, BUT will not form fully unless they are room temperature - Make sure that all of the tools used to bake are squeeky clean; any sort of oil will affect how the egg whites stiffen - Do not open the oven at any time during the baking process; just turn on the oven light to make sure that the meringue doesn't start to brown or burn