Jill wanted to make meringues for Easter and so we made some Easter-y swirly pink ones that tasted like almonds (the flavor was Jill’s choice). We based it on the Ultimate Meringue recipe from BBC Good Food.

• 4 large organic egg whites , at room temperature
• 115g caster sugar
• 115g icing sugar
• 1/4 tsp red food coloring
• 1/4 tsp almond extract

Preheat oven to 110C/gas 1⁄4 … or 100C for a fan oven.

Beat the egg whites in a large clean mixing bowl (not plastic) on medium speed with an electric hand whisk until they stand up in stiff peaks.  Now turn the speed up and start to add the caster sugar, slowly.  It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later.  When ready, the mixture should be thick and glossy.  Sift a third of the icing sugar over the mixture, then gently fold. Repeat twice. Don’t over-mix.  Add food coloring and almond extract. Fold. Don’t over-mix.  The mixture should now look smooth, billowy, and pink.

Scoop up a heaped dessertspoonful of the mixture. Drop them in rough rounds (you can also be neater and shape them into ovals or even use a piping bag to get those perfect shapes).  Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath.

The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.