Pink marbled berry meringues

3 large egg whites
165g white caster sugar
pink food colouring
100ml whipping cream, lightly whipped
300g mixed summer berries

Preheat oven to 150c, 130c fan. Put the egg whites in a large bowl. Using an electric hand whisk, beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture wont move.

Using a little of the meringue mixture, stick baking parchment on to a clean baking sheet. Using a spatula, dollop the meringue into 4 circles on the parchment, then make a dip in the centre of each. Dip a skewer into the pink colouring and swirl it into the meringues to make a marble effect.

Put the tray into the oven, then immediately turn the oven down to 130c, 110 fan and bake for 40mins.

Turn off the oven and allow the meringues to cool in the oven for a few hours. When you're ready to fill them, spoon over the cream and add the berries. They will sit happily in the fridge for up to 2 hours, but remember they wont be as crispy the longer they sit.