Step 1

Preheat oven to 100°C. Line 2 baking trays with non-stick baking paper.

Step 2

Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.

Step 3

Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.

Step 4

Divide meringue between 2 bowls. Stir pink colouring into 1 bowl and green into the other.

Step 5

Place the pink mixture into a clean piping bag fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto 1 lined tray. Sprinkle with some of the sprinkles. Clean the piping bag and repeat with the green mixture and remaining tray.

Step 6

Bake in preheated oven for 2 1/2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Turn oven off and leave in oven for 3 hours or until cool.