Monster Meringues - cooking recipe

Ingredients

Meringue
1 1/2 cups caster sugar
3/4 cup egg white
Decoration
orange, blue, purple, green powder food coloring
orange, blue, purple, green non pareils sprinkles
royal icing, for sticking
edible eyes for decorating meringue

Preparation

Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
Place the caster sugar in the deep baking tray in the oven for 7 minutes.
Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
Divide the mixture between 4 bowls and carefully fold in the powdered food color.
Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
Leave to cool.
Stick on the eyes with a dot of icing.