METHOD

1. Preheat oven to 150°C. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding each tablespoon. Once all the sugar has been incorporated, whisk for a further 6 minutes or until the mixture is stiff and glossy. Scrape down the side of the bowl, add the vinegar and food colouring and whisk for a further 2 minutes or until glossy and combined. 
   
2. Place the mixture in a piping bag fitted with a 2cm  star nozzle and pipe 3cm drop shapes onto a large baking tray lined with non-stick baking paper, leaving a little space between meringues to allow them to spread. Place the meringues in the oven, reduce the heat to 120°C and cook for 30 minutes or until dry to the touch. 
   
3. Turn the oven off and allow to cool in the oven for 1 hour. Use the icing pen to draw faces on the meringues. Makes 20. 
   

+ If you can’t find orange food colouring, just mix a few drops of red and yellow food colouring together.
++ Writing icing pens are tubes with small nozzles that are perfect for writing with icing. Find them in the baking aisle at supermarkets.