Preheat your oven to 200ºC/180ºC Fan/Gas 7.

Line a baking tray with baking paper and add 300g of caster (superfine - US) sugar.

Heat in the oven for 5 minutes.

Meanwhile, measure 150g of egg whites in a mixing bowl and whisk to soft peaks using a mixer or handheld electric whisk. Whisk slowly to begin with then increase the speed to medium until soft peaks form - about 5 minutes.

By now your sugar will be hot so you can remove it from the oven and add it to the whisked egg whites a spoonful at a time.

Keep whisking until the mixture is thick, glossy and bright white - about 7-9 minutes.

You can check the mixture is done and all the sugar has dissolved by rubbing some of the mixture between your fingers. If you can feel any grain, continue to whisk for a couple more minutes until it feels completely smooth.

Next, invert a piping bag over a tall glass or jug. Using a brush, paint stripes of gel food colouring down the sides of the piping bag. I used 4 different colours: pink, blue, purple and peach.

Turn the piping bag the right way round and spoon the meringue mixture into it.

Snip the end off the piping bag so there's a hole the size of a 10p coin (quarter - US)

Once all your piping bags are filled - use a little of the mixture to stick sheets of baking paper to oven trays. I used 3 trays in total. Use a little more mixture to stick the mini eggs to the trays. This stops them moving and rolling around when you pipe the meringue on top.

Hold the piping bag vertically about 2cm above the mini egg and pipe the meringue on top. The meringue will encase the mini egg as its squeezed from the piping bag. Once you have your desired size for the mini meringue, let go of the piping bag with your squeezing hand and pull up to form a peak.

Bake for 45 minutes and then check the meringues to see if they are baked, depending on your oven and the size of the mini meringues they may need up to 1 hour.

When the mini meringues feel dry to the touch and lift up from the baking paper easily they are done.