Meringue Kisses

2 Egg Whites

100g Icing Sugar (I used Sugar and Crumbs Raspberry Ripple flavoured sugar)

Whisk the egg whites until stiff then mix the icing sugar in a spoon at a time until combined.  Whisk mixture for 5 minutes in full.  Fill a piping bag or spoon onto a tray lined with parchment paper.

Bake at 100c for 40 minutes until firm and come away from paper.

I painted the inside of my piping bag with stripes of food colouring to add a two tone look to my meringues and piped with different nozzles.