Unicorn poo meringues

• large egg whites↗4

  at room temperature

• caster sugar↗100g g
• icing sugar↗100g g

  sifted

• food colouring gels↗4

  or pastes (we used pink, yellow, blue and green)

• white and black ready-to-roll fondant icing↗small amount of

  for the eyes and mouth

• round cutter4cm

  or circle to drawn around

• large piping bag1

  fitted with a large open star nozzle (1cm)

• small paintbrushes4

Step-by-step instructions

1. 1

   Heat oven to 120C/100C fan/gas ½. Line 2 baking sheets with parchment. Using a 4cm round cutter as a guide, draw 22 circles on each piece of parchment in pencil. Turn the parchment over.

2. 2

   Whip up the egg whites in a stand mixer or with an electric hand whisk until they form stiff peaks. Gradually add the caster sugar in, a spoonful at a time, whisking in completely between each addition. Repeat with the icing sugar until the mixture is glossy and stiff.

3. 3

   Put the piping bag nozzle down in a tall glass or jug. Roll down the top of the bag a little, over the rim, then paint a thin stripe of each coloured food gel from the nozzle all the way up to the top of the bag. Spoon in the meringue mixture.

4. 4

   Pipe swirls of meringue onto the trays using the circles as a guide. Bake for 20 mins then turn down to 100C/80C fan/gas ¼ and cook for a further hour, or until they are completely cooked through and sound hollow when tapped on the base. Leave to cool in the oven.

5. 5

   Mould small pieces of white and black fondant icing to create eyes and mouths. Stick these on the cooled merengues with a small dab of royal icing (if they don’t stick by themselves).