Rainbow Meringue Kisses
An Original Recipe by Not Quite Nigella
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2 egg whites, at room temperature
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1/2 cup caster or superfine sugar
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pinch cream of tartar
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1/2 cup hundreds and thousands or non pareils
Step 1 - Firstly, make sure that your mixing bowl and beaters are completely clean and free of grease. Line three baking trays with baking paper and set the oven to 100C/212F. Fit a piping bag with a plain or fluted nozzle.
Step 2 - Whip the egg whites and cream of tartar until foamy and then add the sugar one tablespoon at a time until thick and glossy. It is ready when you can upturn the bowl without the meringue moving.
Step 3 - Pipe onto prepared trays and then using a teaspoon, sprinkle the meringues with the hundreds and thousands. Bake for 1 hour and then allow to cool in the oven.