Snake Meringues - cooking recipe

Ingredients

4 egg whites
1 cup caster sugar
1 tablespoon cornflour
blue food coloring, to tint
soft eating licorice
miniature M&M's chocolate candies, to decorate

Preparation

Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved between additions. This process will take about 10 minutes. Beat in cornflour and tint mixture with food colouring.
Spoon the mixture into a piping bag fitted with a 1cm-fluted nozzle. Pipe 16cm-long snake shapes, 4cm-apart, on oven trays lined with baking paper.
To decorate snakes, cut forked tongues from licorice using a small sharp knife and lightly press into front of meringue heads. Lightly press M&M's on top of heads for eyes.
Cook in a very slow oven (120C) for about 40 minutes, swapping trays halfway through cooking, or until firm to touch.
Cool trays in oven with door slightly ajar.